Russet Potato and Cabbage Soup Recipe
Hearty vegetable soup combining tender potatoes and cabbage in a simple broth base. Potatoes are lightly mashed to create body and thickness. Ready in under an hour, this straightforward recipe yields a comforting, filling bowl suited to weeknight dinners or batch cooking.
Ingredients
Instructions
- 1
Bring vegetable stock and water to a gently rolling boil in a very large saucepan or stock pot over medium-high heat
- 2
Reduce heat and add cabbage and potatoes to pot, stirring thoroughly to combine
- 3
Add salt, pepper, and garlic, then mix
- 4
Cook until potatoes and cabbage are tender, approximately 30 to 45 minutes
- 5
Lightly mash potatoes and cabbage together in the soup using a potato masher to thicken
- 6
Remove from heat and serve immediately
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months.
Prepare ingredients (chop cabbage, cube potatoes) up to 1 day ahead. Soup can be made completely and reheated before serving.
Ladle into bowls and serve hot. Pairs well with crusty bread or a side salad.
Common Mistakes
Do not skip the mashing step to avoid thin, watery broth
Do not overcook potatoes to avoid mushy texture
Substitutions
will add color and slight earthiness