Description
This creamy Cabbage and Potato Soup features tender red potatoes and sweet green cabbage in a rich, savory broth finished with half-and-half and Dijon for comforting flavor.
Ingredients
Scale
- 2 tablespoons butter
- 2 tablespoons canola oil
- 1 large onion, chopped
- 1/2 medium head green cabbage, chopped
- 1 1/2 pounds red potatoes, cubed
- 6 cups chicken or vegetable broth
- 5 tablespoons all-purpose flour
- 2 cups half-and-half
- 1 teaspoon caraway seed
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Salt and black pepper
- Chopped fresh parsley
Instructions
- Melt butter and oil in a Dutch oven over medium-high heat.
- Add onion and cook until softened.
- Add cabbage and cook until wilted.
- Add potatoes and stir to coat.
- Add broth, bring to a boil, then simmer until potatoes are tender.
- Whisk flour with hot broth to form slurry, then whisk in half-and-half.
- Return mixture to pot with caraway seed and simmer until thickened.
- Stir in Dijon, Worcestershire, hot sauce, salt and pepper.
- Garnish with parsley and serve.
Notes
- Use vegetable broth for a vegetarian version.
- Savoy cabbage or kale may substitute green cabbage.
- Soup reheats well and may be frozen.
- Reheat gently to maintain creamy texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 301 kcal
- Sugar: 10 g
- Sodium: 1048 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.02 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 33 mg