Description
A comforting potato and cabbage soup that is perfect for fall and winter, easy to make with common ingredients.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups green cabbage, shredded
- 4 large Russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 4 green onions, sliced
- Salt and black pepper to taste
- Chopped fresh parsley
- Crumbled cooked bacon (optional)
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and shredded cabbage, cooking for an additional 5–7 minutes until the cabbage is tender.
- Add the diced potatoes to the pot and pour in the chicken or vegetable broth.
- Bring the mixture to a boil, then reduce heat to a simmer for 15–20 minutes until the potatoes are very soft.
- Use an immersion blender to partially blend the soup for desired texture.
- Stir in the milk, heavy cream, and sliced green onions.
- Season with salt and black pepper to taste.
- Simmer for another 5 minutes until heated through.
- Ladle the soup into bowls and garnish with parsley and bacon if desired.
Notes
Softening the onion first adds depth. Blending part of the soup makes it creamy while keeping bites of potato. Taste for salt after adding milk and cream.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg