Last updated on August 15th, 2022
Fall is right around the corner and with that comes sweater weather, mugs of warm drinks, crackling fireplaces – and of course soup!
This cabbage potato soup recipe is admittedly inspired by one of my favorite video games of all time – so any mention of +health or +stamina is in reference to that. I mean, let’s face it. When your health meter is running low, there’s nothing better than ten bowls of this stuff to make you feel right again.
For what it’s worth, I’ve made this soup many times and it’s a spin-off of a classic potato soup my mother used to make. It’s just as good – if not better than her version. And if mom’s soup isn’t worth +10 on the health and stamina meters, I don’t know what is.
Tips & Tricks for making the best Cabbage Potato Soup Recipe
- Vegetable stock
When it comes to making cabbage potato soup, simple is definitely better. Six ingredients (plus water) and a little bit of time are all you need to make this hearty classic fall favorite.
In a very large saucepan or stock pot, bring vegetable stock and water to a gently rolling boil.
Add cabbage and potatoes to pot, stirring to combine potatoes and cabbage thoroughly. Add seasoning to top and mix.
Cook for 30 – 45 minutes, or until potatoes and cabbage are tender. Use a potato masher to lightly mash the potatoes and cabbage together in the soup to create a thick texture.
Remove from heat. Serve immediately.
Frequently Asked Questions
You can do this, but it would no longer be vegan. Using the starch by mashing the cooked potatoes should provide enough thickness to the soup to give it good body.
You absolutely can! I find it works best by placing leftovers into gallon-size freezer-safe storage bags and laying down sideways flat in the freezer. Be sure to use a marker to write down the date. It should last for about six months in a regular freezer.
Yes! You can add celery salt, onion salt, thyme or rosemary to add more complex flavors. And if you want to bring more depth, feel free to add mushrooms or other vegetables into the soup while cooking.
Cabbage Potato Soup Recipe
- 3 cups vegetable stock
- 3 cups water
- 1 small head of green cabbage, finely chopped
- 5 medium russet potatoes, coarsely cubed
- 2 teaspoons salt*
- 1 1/2 teaspoons pepper*
- 4 cloves garlic*
- In a very large saucepan or stock pot, bring vegetable stock and water to a gently rolling boil over medium-high heat.
- Reduce heat. Add cabbage and potatoes to pot, stirring to combine potatoes and cabbage thoroughly.
- Add seasoning to top and mix.
- Cook for 30 – 45 minutes, or until potatoes and cabbage are tender.
- Use a potato masher to lightly mash the potatoes and cabbage together in the soup to create a thick texture.
- Remove from heat.
- Serve immediately.