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Cabbage Potato Soup

Cabbage Potato Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 small green cabbage (about 1 lb), cored and thinly sliced
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • Juice of half a lemon
  • 2 tbsp chopped fresh dill

Method
 

  1. Melt the butter in a large pot over medium heat. Add the onion and cook for 5 minutes until soft. Stir in the garlic and cook 1 minute more.
  2. Add the cabbage and potatoes. Cook for 5 minutes, stirring occasionally, until the cabbage wilts.
  3. Pour in the broth, then add the bay leaf, paprika, salt, and pepper. Bring to a boil, then reduce to a simmer and cover loosely. Cook 20 to 25 minutes until the potatoes are fork-tender.
  4. Remove the bay leaf and stir in the lemon juice. Ladle into bowls and top with fresh dill. Serve hot.

Notes

The soup thickens as it sits; add a splash of broth when reheating. For a creamier texture, mash a few potato chunks against the side of the pot before serving. A drizzle of olive oil or a spoon of sour cream on top takes it over the edge.