For me, this soup isn’t just about filling bellies; it’s about creating memories. I recall my grandmother standing by the stove, the kitchen filled with warmth and the aroma of sautéing onions and leeks. Her soup always had the perfect balance of flavors, with a hint of caraway seeds that added a unique twist. I love to carry on her tradition, adding my touch with a dollop of sour cream for that creamy texture and tangy taste. Whether you include bacon or keep it vegetarian with vegetable broth, this soup adapts beautifully to personal preferences and pantry availability.
What makes this recipe truly special is its simplicity. It brings together basic ingredients like potatoes, cabbage, leeks, and broth, and transforms them into a dish that is both satisfying and flavorful. Plus, these ingredients are often staples in my kitchen, making it a go-to recipe whenever I need to whip up something quick yet wholesome.
So, if you’re looking for a dish that feels like a hug in a bowl, I urge you to try this Potato and Cabbage Soup. It’s a recipe that not only warms the body but also the soul, inviting you to savor each spoonful with love and memories. Now, let’s dive into how you can make this delightful soup yourself!
How to Make Potato and Cabbage Soup
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Ingredients:
- 8 ounces bacon, cut into 1-inch slices (optional)
- 1 cup onion, diced
- 1 cup carrot, diced (optional)
- 1 cup celery, diced (optional)
- 2 large leeks, rinsed and thinly sliced
- 2 green onions, sliced and divided into lights and greens
- 1/2 teaspoon caraway seeds
- 6 cups chicken broth or vegetable broth
- 2 cups cabbage, chopped
- 2 pounds potatoes, cut into bite-sized pieces
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley, chopped (optional)
- Salt and pepper to taste
Directions:
- In a large saucepan, cook the bacon over medium heat until crisp. Remove the bacon and set it aside, leaving about two tablespoons of bacon grease in the pan.
- Add the diced onions, carrots, celery, leeks, and whites of the green onions to the pan. Cook them in the reserved bacon grease until they become tender, about 10 to 15 minutes.
- Stir in the caraway seeds, pouring in the broth of your choice, along with the chopped cabbage and potatoes.
- Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, approximately 20 minutes.
- Once cooked, turn off the heat and gently stir in the sour cream, vinegar (if using), parsley, cooked bacon, and the greens of the green onions.
- Season the soup with salt and pepper to your taste, then serve and enjoy the comforting flavors!
Ingredient Tweaks for Your Pantry
If you don’t have bacon, try pancetta or even diced ham for a similar savory note. No leeks? An extra helping of onions can fill in. For a vegan option, skip the sour cream or use a plant-based alternative. Caraway seeds bring a distinctive flavor, but if they’re not available, a pinch of fennel seeds can work as a substitute.
Best Ways to Store Potato and Cabbage Soup Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze the soup in portions; it helps keep its texture and flavor intact. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Perfect Pairings for Potato and Cabbage Soup
Serve this soup with crusty bread or a warm baguette for dipping. A side salad with a light vinaigrette complements the richness of the soup, while a glass of white wine or apple cider can make your meal feel more festive.
Secrets to Perfecting Potato and Cabbage Soup
For a thicker consistency, mash some of the potatoes in the pot before serving. Adding a splash of vinegar at the end brightens the flavors, so don’t skip it unless necessary. Ensure the leeks are well-rinsed, as they can harbor dirt between the layers.
Adapting This Recipe with Fresh, Seasonal Flavors
In the spring, add fresh peas or asparagus for a pop of color and flavor. Summer calls for a sprinkle of fresh basil or dill, while autumn and winter are perfect for adding root vegetables like parsnips or turnips to enhance the soup’s heartiness.
FAQs:
How can I make this soup vegetarian?
To make this soup vegetarian, simply skip the bacon and use vegetable broth instead of chicken broth. You can also explore plant-based alternatives for the sour cream, ensuring the dish remains creamy and delicious.
Can I prepare this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for a couple of days. The flavors deepen over time, making it even more flavorful. Simply reheat gently on the stove when you’re ready to serve.
What can I use instead of leeks?
If leeks are unavailable, you can use more onions or shallots. They’ll provide a similar aromatic base to the soup, maintaining that warm, comforting flavor profile you’re aiming for.
Is there a way to make the soup spicier?
To add some heat, consider incorporating a pinch of red pepper flakes or a dash of hot sauce. For a more pronounced smoky spice, a small amount of smoked paprika can also enhance the soup’s flavor without overpowering it.
How do I keep the sour cream from curdling?
To prevent sour cream from curdling, ensure the soup is not boiling when you add it. Turn off the heat and let the soup cool slightly before stirring in the sour cream. This way, it will blend smoothly into the soup.
Can I use a different type of potato?
Absolutely! While the recipe suggests bite-sized pieces of potatoes, you can use any type, such as Yukon Golds or red potatoes. Adjust the cooking time as needed, depending on the size and type of potato you choose.

Potato and Cabbage Soup
Equipment
- large saucepan
Ingredients
- 8 ounces bacon cut into 1 inch slices (optional)
- 1 cup onion diced
- 1 cup carrot diced (optional)
- 1 cup celery diced (optional)
- 2 large leeks rinsed and thinly sliced
- 1/2 teaspoon caraway seeds
- 6 cups chicken broth or vegetable broth
- 2 cups cabbage chopped
- 2 pounds potatoes cut into bite sized pieces
- 1/2 cup sour cream
- 1 tablespoon white vinegar (optional)
- 1 tablespoon parsley chopped (optional)
- salt to taste
- pepper to taste
Instructions
For the Soup:
- In a large saucepan, cook the bacon over medium heat until crispy. Once done, remove the bacon and leave around two tablespoons of bacon fat in the pan.
- In the remaining bacon fat, sauté the onions, carrot, celery, leeks, and the white parts of the green onions until they soften, which should take about 10 to 15 minutes.
- Once the vegetables are tender, stir in the caraway seeds, add the broth, followed by the cabbage and potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are soft, approximately 20 minutes.
Final Touches:
- After cooking, turn off the heat and gently blend in the sour cream, vinegar, parsley, bacon, and the green parts of the onions. Finally, season with salt and pepper to your liking.
- Serve your delicious potato and cabbage soup warm and enjoy!