Potato Cabbage Soup Recipes

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CABBAGE AND POTATO SOUP

I got this recipe from a friend who found it in the Canadian Living magazine. It is my "special soup" that I serve on special occasions and to guests . Everyone loves it.

Provided by Dotty2

Categories     Lunch/Snacks

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13



Cabbage and Potato Soup image

Steps:

  • In a large saucepan, heat broth over medium heat.
  • Add cabbage and potatoes.
  • Cover and simmer about 10 minutes until potatoes are tender.
  • In a large skillet, over medium heat melt butter.
  • Add leeks and cook until tender.
  • Stir in flour (into leek mixture) and cook 2-3 minutes.
  • Add 1 cup half and half to the broth mixture.
  • Add leek mixture to broth mixture.
  • Add remaining ingredients.
  • Stir in remaining 2 cups half and half.
  • Cook over low heat 10-15 minutes.

3 cups chicken broth
2 cups shredded cabbage
2 medium potatoes, pared and diced (about 1 pound)
2 tablespoons butter
1 cup chopped leek
3 tablespoons all-purpose flour
3 cups half-and-half, divided
2 teaspoons Dijon mustard
3/4 teaspoon Worcestershire sauce
1/2 teaspoon caraway seed
1/4 teaspoon pepper
1/8 teaspoon salt
2 -3 drops Tabasco sauce

CABBAGE-POTATO SOUP

Provided by Food Network

Time 45m

Yield 8 to 10 Servings

Number Of Ingredients 9



Cabbage-Potato Soup image

Steps:

  • In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet saute corned beef strips in remaining oil until crisp; drain on paper towels. Add carrots and cream to soup and simmer 10 minutes more. Stir in corned beef strips and adjust seasoning to taste with salt and pepper.

2 tablespoons oil
3 cups chopped onion
3 cups shredded white cabbage
2 cups grated Idaho potatoes
2 quarts chicken stock
8 to 10 ounces corned beef, cut into 2 by 3-inch strips (1 cup)
2 cups grated carrots
1 cup cream
Salt and pepper

POTATO & CABBAGE SOUP

I found this in some random cookbook or another. It is SO simple and delicious! A lovely meal to come home to or eat when you feel like some comfort food.

Provided by CoreyAnn

Categories     Ham

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 5



Potato & Cabbage Soup image

Steps:

  • Combine all ingredients except half-and-half in slow cooker.
  • Cover. Cook on high for 6 hours.
  • Remove 2 cups vegetables and 1 cup liquid from cooker and puree in blender. Return to cooker and stir in half-and-half. Cook 20 minutes more.

1 lb cabbage (small head, cored and sliced)
3 russet potatoes (peeled and cut into chunks)
1 cup cooked ham (diced, lean)
6 cups chicken broth or 6 cups stock
1 cup half-and-half

POTATO AND CABBAGE SOUP

I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.-Pat Rimmel, Ford City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 14 servings (about 3-1/2 quarts).

Number Of Ingredients 9



Potato and Cabbage Soup image

Steps:

  • In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through.

Nutrition Facts : Calories 131 calories, Fat 5g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1078mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced peeled potatoes
3 tablespoons chicken bouillon granules
1/2 teaspoon coarsely ground pepper
1/2 teaspoon dried minced garlic
4 cups cubed fully cooked ham

KIELBASA, POTATO AND CABBAGE SOUP

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 21



Kielbasa, Potato and Cabbage Soup image

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat, add the kielbasa and brown. Remove the kielbasa to a paper towel-lined plate. Add the potatoes, paprika, coriander, allspice, carrots, celery, garlic, onions and some salt and pepper. Cook, partially covered, 5 to 6 minutes. Then wilt in the cabbage and season with a little nutmeg. Deglaze the pan with the beer. Add the stock and passata, then slide the kielbasa back in the pot and simmer to combine flavors, 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. Finish the soup with the creme fraiche, herbs and lemon juice; serve in shallow bowls.

2 tablespoons olive or vegetable oil
1 1/4 pounds (1 ring) kielbasa, 1-inch dice
1 pound (1 large or 2 medium) starchy potato, such as russet, peeled and chopped
1 tablespoon paprika, 1 scant palmful
1/2 tablespoon coriander, half a palmful
1/2 teaspoon ground allspice
2 carrots, chopped
2 ribs celery, chopped
2 cloves garlic, crushed
1 onion, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 head savoy cabbage, chopped
A few grates nutmeg
1 cup lager beer, room temp
4 cups chicken stock
2 cups tomato passata or puree
1/2 cup creme fraiche
3 tablespoons chopped fresh dill or 1 1/2 teaspoons dried
Handful fresh parsley leaves, chopped
1/2 lemon, juiced

CREAMY POTATOES WITH CABBAGE

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8



Creamy Potatoes with Cabbage image

Steps:

  • Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

1/2 cup olive oil
1 clove garlic, smashed and peeled
1 medium onion, chopped
Kosher salt
1 small head savoy cabbage, cut into 1-inch pieces
1 pound Yukon gold potatoes, peeled and quartered
3 1/2 to 4 cups chicken broth, homemade preferred
2 tablespoons chopped chives

CARROT, POTATO, AND CABBAGE SOUP

This is an extremely easy soup to make. It freezes very well, so you can double or triple the recipe and keep it in the freezer.

Provided by Dan Ladouceur

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 12



Carrot, Potato, and Cabbage Soup image

Steps:

  • Combine the carrots, potatoes, onion, cabbage, garlic, chicken stock, olive oil, thyme, basil, parsley, salt, and pepper in a stock pot over medium-high heat; bring to a simmer and cook until the carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 31.3 g, Cholesterol 0.7 mg, Fat 3.1 g, Fiber 4.7 g, Protein 3.8 g, SaturatedFat 0.6 g, Sodium 1195.9 mg, Sugar 4.8 g

4 large carrots, thinly sliced
2 large potatoes, thinly sliced
1 large onion, thinly sliced
¼ medium head green cabbage, thinly sliced
2 cloves garlic, smashed
6 cups chicken stock
1 tablespoon olive oil
¼ teaspoon dried thyme
¼ teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon salt
ground black pepper to taste

ROASTED POTATO AND CABBAGE SOUP

Provided by Molly O'Neill

Categories     lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 7



Roasted Potato And Cabbage Soup image

Steps:

  • Preheat the oven to 375 degrees. Place the potatoes in a roasting pan and toss with 1 teaspoon of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
  • Heat a large cast-iron skillet over medium heat until hot. Add the cabbage wedges and cook, turning frequently, until soft and edges are browned, about 20 minutes. Remove the cabbage from the pan and slice it into thin strips. Season with 1 teaspoon of the salt.
  • Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Mound the cabbage in the center of each of 4 soup plates. Top with the roasted potatoes. Ladle the broth around the cabbage and potatoes, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 348, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 1700 milligrams, Sugar 8 grams

3 large baking potatoes, peeled and cut into 1/2-inch cubes
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
1 head Napa cabbage, cored and cut into eighths
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley

CREAMY CABBAGE AND POTATO SOUP

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11



Creamy Cabbage and Potato Soup image

Steps:

  • Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
  • Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
  • Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
  • Whisk the water, flour and skim milk together and add to to soup.
  • Add cubed cheese and stir until cheese is melted and soup is heated through.
  • Add salt and pepper to taste.

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

POTATO CABBAGE SOUP WITH HAM

I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty.

Provided by Suseme

Categories     Ham

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Potato Cabbage Soup With Ham image

Steps:

  • Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
  • In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
  • Stir in flour and cook, stirring, for 1 minute.
  • Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
  • Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
  • (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).

Nutrition Facts : Calories 343.8, Fat 13.9, SaturatedFat 8, Cholesterol 39, Sodium 797.5, Carbohydrate 42.8, Fiber 7.4, Sugar 6.3, Protein 13.9

5 -6 cups cabbage, shredded (about 1/2 med. head)
3 medium potatoes
2 medium carrots
6 -8 scallions (One bunch)
1/4 lb lean ham, chopped
4 tablespoons butter
3 tablespoons flour
2 cups water
1 (13 3/4 ounce) can chicken broth
1 teaspoon dill
1/2 teaspoon pepper

POTATO & SAVOY CABBAGE SOUP WITH BACON

A warming, hearty soup with that takes just 20 minutes to make

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Soup, Starter, Supper

Time 20m

Number Of Ingredients 9



Potato & Savoy cabbage soup with bacon image

Steps:

  • Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
  • While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Nutrition Facts : Calories 336 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 2.61 milligram of sodium

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil, plus extra to serve
550g floury potatoes, peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

POTATOE AND CABBAGE SOUP

Good Food Oct 2007 page 22

Provided by vstothard

Time 30m

Yield Serves 4

Number Of Ingredients 0



Potatoe and cabbage soup image

Steps:

  • Chop the onion, carrot, celery and garlic. Heat the oil over medium heat in a large saucepan. Add the vegetables and potatoes, season well, the reduce the heat and cover the pan.Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boiol. Simmer for 5 mins more, until the vegatbles are tender.
  • While the soup is cooking, grill or fry the bacon until it is crisp. Shred the cabbage, discarding the core.
  • Whizz the soup in the food processor then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is just tender, then season to taste and serve with the scattered bacon.

CABBAGE, POTATO, AND TOMATO SOUP

A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.

Provided by ladykristianna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 50m

Yield 10

Number Of Ingredients 12



Cabbage, Potato, and Tomato Soup image

Steps:

  • Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
  • Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g

¼ cup butter or margarine
1 onion, chopped
3 potatoes, diced
3 stalks celery, chopped
3 cloves garlic, minced
4 cups water
2 cubes chicken bouillon
½ head cabbage, finely chopped
1 (28 ounce) can whole tomatoes with basil, undrained and chopped
½ cup ketchup
1 teaspoon hot sauce
1 teaspoon Italian seasoning

POTATO CABBAGE SOUP

Make and share this Potato Cabbage Soup recipe from Food.com.

Provided by MizzNezz

Categories     Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11



Potato Cabbage Soup image

Steps:

  • In large pot, saute onion in butter until tender.
  • Add all other ingredients.
  • Cover and simmer for 25 minutes.

Nutrition Facts : Calories 106.2, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 79.4, Carbohydrate 18.4, Fiber 3.4, Sugar 3.1, Protein 2.5

1 large onion, chopped
2 tablespoons butter
10 cups water
6 cups chopped cabbage
4 cups diced potatoes
4 tablespoons chicken bouillon
1 tablespoon minced garlic
1/2 teaspoon pepper
1/2 teaspoon thyme
1/8 teaspoon marjoram
1/8 teaspoon celery seed

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CREAMY POTATO-CABBAGE SOUP RECIPE | REAL SIMPLE
Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes. Remove pot from heat.
From realsimple.com


10 BEST VEGETARIAN CABBAGE POTATO SOUP RECIPES | YUMMLY
potato, chopped carrots, salt, mushrooms, zucchini, tomato soup and 6 more Healthy Potato Soup The Clean Eating Couple carrots, celery, olive oil, garlic powder, fresh rosemary, unsweetened coconut milk and 5 more
From yummly.com


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