All products are selected by our editorial team for quality. If you buy through our links, we may earn a small commission at no extra cost to you.
This creamy cabbage and potato soup stands out as a comforting and versatile dish that balances hearty textures with bright, tangy flavors.
The combination of cabbage and potatoes offers a fiber-rich base that supports digestive health, while the inclusion of bacon adds a satisfying depth and smoky richness.
With about 6 grams of protein per serving, it provides a moderate protein boost, complemented by healthy fats from the cream or evaporated milk, contributing to a creamy mouthfeel without excess saturated fat.
The use of dill pickle brine adds a unique zing, enhancing flavor complexity while keeping sodium levels in check.
This recipe’s adaptability—easily modified to vegan or vegetarian diets—makes it an everyday winner.
It’s straightforward to prepare in about an hour, perfect for meal prep or quick family dinners, delivering a filling, nutritious option that keeps well and satisfies on cooler days.
Must-Have Tools for Perfect Results
Heavy-Bottomed Stockpot
Essential for even heat distribution while simmering the soup, preventing hot spots and burning. Its large capacity makes it ideal for cooking soups, stews, and braises, a staple in any home kitchen.
Chef’s Knife
A sharp, reliable chef’s knife allows you to chop onions, carrots, potatoes, and cabbage efficiently and safely. Good knife skills reduce prep time and ensure uniform cooking.
Slotted Spoon
Perfect for removing cooked bacon bits from the fat without losing the flavorful drippings, allowing you to crisp bacon perfectly while reserving fat for sautéing vegetables.
Measuring Cups and Spoons
Precise measurement tools ensure correct proportions of broth, spices, and thickening agents like beurre manié or cornstarch slurry, vital for consistent flavor and texture.
Whisk
Useful for blending beurre manié or cornstarch slurry smoothly into the soup, preventing lumps and ensuring a creamy, velvety finish.
Creamy Cabbage Soup
Equipment
- 1 large heavy-bottomed stockpot
- 1 Chef’s knife
- 1 Slotted Spoon
- Measuring cups and spoons
- 1 Whisk
Ingredients
- 6 slices of bacon diced
- 1 medium onion finely chopped
- 2 medium carrots chopped into small pieces
- ½ teaspoon dried thyme or 3 fresh sprigs
- 1 teaspoon dried oregano
- ½ tablespoon granulated sugar
- 2 cups diced red or white potatoes about 2 large potatoes
- 4 cups chopped green cabbage approximately half a head
- 6 cups chicken broth or vegetable broth for a vegetarian version
- ¼ cup dill pickle juice divided
- 2 tablespoons beurre manié* or cornstarch as a thickener
- ¾ cup cream or evaporated milk
- ½ cup fresh dill or parsley chopped
Instructions
- Crisp the Bacon: In a large soup pot, cook the diced bacon over medium heat until it becomes crispy and golden. Once cooked, remove the bacon pieces with a slotted spoon and place them on paper towels to drain. Leave about 2 tablespoons of the rendered bacon fat in the pot for the next step.
- Sauté Aromatics: Add the chopped onion and carrots to the bacon fat in the pot. Sauté for about 2 minutes, stirring occasionally, until the onions turn translucent and the carrots begin to soften.
- Add Herbs and Sweetness: Sprinkle in the dried thyme, oregano, and sugar. Stir the mixture well and cook for another minute to release the herbs’ flavors and slightly caramelize the sugar.
- Incorporate Vegetables: Add the diced potatoes and chopped cabbage to the pot. Stir everything together, coating the vegetables with the flavorful base.
- Pour in Liquids and Simmer: Pour in the chicken broth and half of the dill pickle juice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid slightly ajar, allowing steam to escape, and let it simmer gently for 20-30 minutes, or until the potatoes and cabbage are tender when pierced with a fork.
- Season and Thicken: Taste the soup and adjust the seasoning by adding more pickle juice, salt, or pepper as needed. To thicken, gradually whisk in the beurre manié or a cornstarch slurry (prepared by mixing cornstarch with cold water). Let the soup cook for an additional 2 minutes, stirring constantly until it reaches the desired consistency.
- Finish with Cream and Herbs: Remove the pot from heat and slowly stir in the cream or evaporated milk, blending it smoothly into the soup. Perform a final taste test and garnish with freshly chopped dill or parsley and the crispy bacon bits reserved earlier.
Notes
- Making Beurre Manié: Mix equal parts softened butter and flour (about 2 tablespoons each) until you form a smooth paste. Stir it gradually into the hot soup to thicken without lumps.
- Cornstarch Alternative: Combine 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Add slowly to soup while stirring and cook for 2 more minutes until thickened.
- Vegan/Vegetarian Swap: Omit bacon and replace with olive oil plus a pinch of smoked paprika for smoky flavor. Use vegetable broth instead of chicken broth, a cornstarch slurry as thickener, and substitute cream with oat milk or any plant-based milk.
- No Peeling Needed: Simply scrub carrots and potatoes thoroughly before chopping; peeling is optional but not required.
- Flavor Variations: Instead of pickle brine, white wine vinegar can be used to add brightness. Adjust the quantity to your taste.
Chef’s Insider Tips for Success
To achieve the perfect balance of flavors and textures in this creamy cabbage and potato soup, start by carefully rendering the bacon until it’s crisp to impart a smoky, savory base.
Retaining the bacon fat is crucial because it adds rich depth when sautéing the onions and carrots, elevating the overall aroma.
When cooking the cabbage and potatoes, simmer gently with the broth and pickle brine to allow the tanginess to subtly infuse the vegetables without overpowering them.
Using beurre manié instead of cornstarch gives the soup a silky, velvety texture, but either thickener works well depending on your preference.
For a lighter touch, evaporated milk is a great alternative to cream.
Finally, fresh dill or parsley added at the end brightens the soup with a herbal freshness, so don’t skip the garnish!
Serving Suggestions to Impress Guests
This soup is wonderfully versatile and pairs beautifully with a variety of accompaniments.
Serve it with warm, crusty bread or garlic toast to soak up the luscious broth.
For a heartier meal, offer a simple green salad tossed with lemon vinaigrette alongside.
If you’re adding cooked meats for extra protein, shredded rotisserie chicken or sausage slices work well and complement the smoky bacon flavor.
For a vegetarian twist, try topping with roasted chickpeas or toasted nuts to add crunch and protein.
A dollop of sour cream or a sprinkle of grated cheese can also add creaminess and tang for those who enjoy richer flavors.
Practical Tips for Storage Longevity
This soup stores well and often tastes even better the next day as flavors meld.
Let the soup cool completely before transferring it to airtight containers to prevent condensation and sogginess.
Refrigerate for up to 4 days, reheating gently on the stove over medium-low heat, stirring occasionally to prevent sticking.
If freezing, leave some room in the container for expansion and freeze for up to 3 months.
When thawing frozen soup, defrost overnight in the fridge and reheat slowly to preserve texture.
Avoid reheating cream-based soups too aggressively as the dairy can separate—stirring in a splash of broth or milk during reheating helps maintain smoothness.
Common Questions Answered Clearly
1. Can I make this soup vegan or vegetarian?
Absolutely! Replace bacon with olive oil and smoked paprika, use vegetable broth, cornstarch slurry for thickening, and swap cream for oat or almond milk.
2. What can I use instead of dill pickle brine?
White wine vinegar is a great substitute. Add it gradually to taste to maintain the soup’s tangy character.
3. Is it necessary to peel the potatoes and carrots?
No peeling is required—just scrub them well. Keeping the skins adds extra fiber and nutrients while saving prep time.
4. How can I thicken the soup without beurre manié?
A cornstarch slurry is a quick and easy thickener that keeps the soup silky. Mix equal parts cornstarch and cold water and stir into simmering soup.
5. Can I prepare this soup ahead of time?
Yes! It reheats well and flavors deepen over a day or two. Just store it properly in airtight containers and reheat gently to avoid curdling.
This recipe is inspired by gettystewart and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.