Cabbage and Potato Soup Recipe

Cabbage and Potato Soup Recipe

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Easy Recipes, Soups, Vegetarian
Cuisine International
Servings 6
Calories 70 kcal


  • 4 cups chicken stock
  • 3 medium potatoes, peeled and diced
  • 3 cups shredded cabbage
  • 1 tablespoon butter
  • 1 cup chopped leek, white and light green parts (dark green parts saved to use in Making vegetable broth)
  • 3 garlic cloves, chopped
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 2 teaspoons mustard of choice
  • 3 – 4 drops hot red pepper sauce such as Tabasco
  • Sea salt and freshly ground pepper
  • Mixture of 1/2 cup cream and 1/2 cup milk or soy milk


  • #A hearty soup that tastes even better when served with Roquefort Cheese croutons.# Combine stock, potato and cabbage in a large soup pot. Simmer over medium heat until vegetables are tender.
  • Meanwhile saut√© garlic and leek in butter in another pot over medium high heat until tender. Stir in flour and cook, stirring all the time. Pour in milk and stir to incorporate.
  • Cook until thickened. Add mustard and hot red pepper sauce. Taste and season with salt and pepper. Stir into stock and vegetable mixture. Slowly pour in cream and milk mixture.
  • Cook over low heat for about 10 minutes until very hot. Do not boil or cream may curdle.
  • Ladle into soup bowls and drop in a few croutons. Pass the rest around.
Keyword Soup recipes, Vegetarian