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Hearty Potato and Cabbage Soup

A simple, nourishing soup featuring tender potatoes and sweet cabbage in a savory broth. It's a one-pot wonder that's both economical and deeply satisfying.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil or unsalted butter For sautéing
  • 1 large Yellow onion Diced
  • 2 Celery stalks Diced
  • 2 Carrots Peeled and diced
  • 3 cloves Garlic Minced
  • 1 small head Green cabbage About 1.5 lbs, cored and thinly sliced
  • 1.5 lbs Yukon Gold potatoes Peeled and cut into 1/2-inch cubes
  • 6 cups Vegetable or chicken broth Low-sodium recommended
  • 2 Bay leaves
  • 1 tsp Dried thyme Or 1 tbsp fresh thyme
  • to taste Kosher salt and black pepper
  • 1 tbsp Apple cider vinegar or fresh lemon juice For finishing
  • for garnish Fresh parsley or dill Chopped

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Sharp chef's knife and cutting board
  • Wooden spoon or spatula
  • Ladle for serving

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Cook, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Add the thinly sliced cabbage to the pot. It will seem like a lot, but trust me, it wilts down significantly. Stir to combine with the other vegetables and cook for 5-7 minutes, stirring occasionally, until the cabbage has softened and reduced in volume by about half.
  3. Add the cubed potatoes, broth, bay leaves, and dried thyme to the pot. Season generously with about 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring the soup to a boil, then immediately reduce the heat to maintain a gentle simmer.
  4. Cover the pot partially with a lid and let the soup simmer for 20-25 minutes. The potatoes should be completely tender when pierced with a fork. This is the simmering stage where all the flavors meld together beautifully.
  5. Once the potatoes are tender, remove the pot from the heat. Discard the bay leaves. Stir in the apple cider vinegar or lemon juice. This is my pro tip—the touch of acidity brightens the entire soup and balances the earthy flavors. Taste and adjust seasoning with more salt and pepper if needed.
  6. Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley or dill. For a richer finish, you can add a dollop of sour cream or a drizzle of good olive oil. Serve immediately with crusty bread for dipping.

Notes

Chef's Tips:
• The soup thickens as it sits due to the potato starch. Add a splash of broth or water when reheating to reach your desired consistency.
• Avoid overcooking the potatoes to the point of disintegration. They should be tender but still hold their shape.
• This soup tastes even better the next day as the flavors continue to develop.
Food Safety:
• Cool leftover soup to room temperature within 2 hours before refrigerating
• Reheat soup to an internal temperature of 165°F (74°C)