Cabbage and Potato Soup
Soups

Cabbage and Potato Soup

Comforting cabbage, leek, potato, and white bean soup with lemon and thyme.

Ingredients

Soup

  • 4 tbsp butter, olive oil, or plant butter
  • 1 cup carrots, chopped
  • 5 cups leeks, thinly sliced
  • 8 cups green or Savoy cabbage, sliced
  • 2 cups russet or yellow potatoes, diced
  • 8 cups low-sodium vegetable broth
  • 4 fat garlic cloves, minced
  • ½ tsp sea salt
  • 2 cans cannellini beans
  • 3 tbsp fresh thyme
  • Fresh lemon juice, to taste
  • Black pepper, to taste
  • Shaved parmesan, optional

Instructions

1

Sweat leeks and carrots

In a large Dutch oven or stockpot, heat butter, olive oil, or plant butter over medium-low heat until melted and shimmering. Add sliced leeks and carrots and cook, stirring often, until soft with light golden color, about 10 minutes. Watch closely; leeks burn easily.

2

Cook the cabbage

Add cabbage to the pot. Cook over medium-low, stirring occasionally, until cabbage wilts and cooks down, 9–10 minutes. The pot will look very full at first; it reduces significantly.

3

Simmer the soup

Add garlic, vegetable broth, potatoes, and thyme bundle. Bring to a gentle simmer. Cook about 20 minutes for fork-tender potatoes, or up to 40 minutes for a creamier texture where potatoes partially melt into the broth.

4

Finish

Remove thyme stems. Stir in cannellini beans, a generous squeeze of lemon juice, black pepper, and more salt as needed. Simmer 5 minutes to warm through.

5

Serve

Garnish with shaved parmesan and fresh thyme leaves if desired. Serve with crusty bread or alongside a simple salad.

Notes

  • Salt levels vary widely by broth; if the soup tastes flat, it needs more salt.
  • Longer potato cooking creates a richer, creamier texture without cream.
  • Freezes better than expected; thaw overnight and reheat gently on the stovetop.