Cabbage And Potato Soup

Cabbage And Potato Soup

A nice, hot bowl of soup can make a great day even better or brighten a gloomy day. I’m pretty sure potato soups have been around since potatoes and other root vegetables were discovered.

Potatoes and other root vegetables are easily stored and in the right conditions can keep for a long time. And they make any meal they’re in more hearty without resorting to meat.

Root vegetables, link onion and carrots provide a solid amount of nutrients and flavor. Evaporated milk will add a creaminess and heartiness you won’t get any other way.

No soup is complete in our house without buttered bread, so make sure you have some of that handy.

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Cabbage And Potato Soup

Cabbage And Potato Soup


    Description

    A nice, hot bowl of soup can make a great day even better or brighten a gloomy day. I’m pretty sure potato soups have been around since potatoes and other root vegetables were discovered.


    Ingredients

    Scale
    • 3 tablespoons butter

    • 1/3 cup chopped onion

    • 3 tablespoons all-purpose flour

    • 3.5 cups coarsely shredded cabbage

    • 1/2 cup chopped carrots

    • 3 cups vegetable broth

    • 3 cups of potato, peeled and cubed

    • 1 (14 oz. or 414mL) can evaporated milk

    • Minced parsley, optional

    • Dash paprika, optional

    • Salt and pepper to taste


    Instructions

    Step 1: Gather the ingredients.

    Step 2: Melt the butter in a Dutch Oven or large heavy saucepan over medium-low heat.

    Step 3: Add the onion and cook until golden in color (this is also called caramelized).

    Step 4: Stir in flour until well mixed.

    Step 5: Add the potatoes, carrots, cabbage, broth, and salt & pepper (if desired). Bring to a boil, stirring frequently.

    Step 6: Once boiling, reduce heat to low. Cover and cook for about 20 minutes or until vegetables are tender; make sure to stir frequently.

    Step 7: Stir in the evaporated milk. Heat the soup, but don’t let it boil.

    Step 8: Taste and add salt and pepper as needed.

    Step 9: Dish up the soup and sprinkle parsley and a dash of paprika on top of each bowl of soup, if desired.

    Notes

    You can get roughly 4 cups of shredded cabbage from one solid medium cabbage. When picking your cabbage, make sure it is firm and looks healthy all around. You want one that weighs about 2 pounds is feels heavy for how big it looks.

    To get approximately 3 cups of cubed potatoes, you need about one pound of potatoes. For extra nutrients and unique texture, you’d an leave the potatoes unpeeled.

    If you use starchy potatoes, they will fall apart in the soup. If you want the potatoes to not fall apart, use “waxy” potatoes, like red-skinned potatoes or Yukon Golds. When peeling or dicing your potatoes make sure you remove an blemishes or spots.

    For a Vegan conversion, replace the butter with a cooking oil of your choice and replace the evaporated milk with coconut milk, almond milk or flaxseed milk.

    • Cuisine: Soup

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    Recipe rating

    Cook Til Yummy