The 4-Ingredient Cabbage and Potato Soup I Make on Repeat

I recently sent a four-word text to my friend, MegAnne, along with a picture of soup bubbling away in my Dutch oven: “It’s cabbage soup season!” She responded with a slew of celebratory emojis and a three-word reply: “My favorite season!” 

Having been my friend for years, she shares my enthusiasm for the humble but hearty combination of cabbage, potatoes, onion, and chicken stock that I make as soon as there’s even the slightest chill in the air. This soup has a lot going for it—affordable ingredients, very filling, and always comforting. 

A quart of this soup lives, rent-free, in my fridge from September to March, and I’m always glad it’s there.

Endless Variations

This cabbage and potato soup is gentle and nourishing—just the kind of thing you’d want if you’re dealing with a head cold or that woozy time when you’re just getting over a stomach bug. 

On its own, it’s a pretty simple soup. But because it’s a bit of a blank slate, you can take it in all sorts of fun directions. Typically, I like to add a squeeze of lemon juice, a drizzle of olive oil, and some fresh herbs, like dill, parsley, or chives to brighten things up and add another layer of flavor. It’s also great with a dollop of sour cream and a big pinch of paprika.

Cabbage and potato soup is also the perfect backdrop for a ginger-soy flavor profile. For this approach, I add ginger and garlic paste when I’m cooking the onions, letting them release their aroma before adding the potatoes and stock. Then, at the end, I add a drizzle of soy sauce and chopped scallions. 

When I’m craving extra protein, I’ll add some shredded chicken or canned white beans. My favorite way to enjoy this soup is actually for breakfast, with a fried or poached egg on top and a big hunk of crusty bread for dipping. It’s a lovely way to wake up on a chilly morning.