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This cabbage soup with bacon and potatoes is hearty, simple to make with everyday ingredients, and can be on your table in just over half an hour on a chilly day!
Love cabbage soup? Try my Cabbage Roll Soup or this Vegetable Soup with Cabbage.
Why you’ll love it
This easy potato soup has sautéed cabbage, which gives the soup incredible flavor and texture. It’s also straightforward to make and is on your table in just 35 minutes but tastes like it’s been simmering for hours. It’s a nod to my European roots, where we adore cabbage.
While this soup isn’t one to be confused with a diet soup, it’s actually pretty calorie friendly if that’s something that’s on your mind. It’s a fairly balanced meal that’s rounded out with potatoes, crispy bacon, and an irresistibly seasoned creamy tomato broth!
What you’ll need
- Bacon – if you haven’t tried the classic bacon and cabbage combo, you’re missing out
- Onion and garlic – tasty aromatics that are the building blocks to any great soup
- Cabbage – the star of this soup! I used green cabbage in this particular recipe. Any kind is fine, but I find green cabbage has a nicer color when cooked vs. red
- Tomato sauce – the base of the rich and hearty broth
- Chicken broth – enhances the soup far more than using water
- Paprika – cabbage and paprika are a match made in heaven!
- Italian seasoning – a mix of herbs like thyme and rosemary that comes in one jar
- Potato – Russet is my variety of choice, but you could sub in red or yellow potatoes
- Cream – a splash of heavy cream makes this soup just a bit luxurious!
Helpful tips
- I highly recommend adding the cream to this soup since it isn’t a huge quantity in each individual portion. I understand being tempted to cut calories, but it really makes the soup that much silkier and tastier. You can leave it out if you must, though!
- Most spices will last for a long time in your pantry, but paprika isn’t one of them. I recommend buying a fresh jar of paprika if yours has been sitting in the cupboard for a long time. My mom keeps her paprika in the freezer to help preserve freshness.
How to make cabbage and potato soup
This is an overview, and full ingredients & instructions are in the recipe card below.
- Sauté bacon in a soup pot until crispy, and then transfer it to a paper towel lined plate. Leave a few tablespoons of the bacon fat in the pot.
- Sauté the onions for a few minutes, then stir in the cabbage and cook until lightly browned. Stir in the garlic, followed by the tomato sauce, broth, paprika, Italian seasoning, and potatoes.
- Bring to a boil, reduce the heat, then simmer until the potatoes are tender. Stir in the cream and season to taste. Enjoy!
What to serve with cabbage potato soup
- Make it a meal and enjoy a large bowl by itself or with a slice of fresh crusty bread.
- You could also go all out and have it with some Garlic Bread!
- If you’re craving a salad, some mixed greens and veggies with my Homemade Ranch Dressing pairs well.
Leftovers and storage
- This soup will last for 4-5 days in the fridge in an airtight container.
- We’ve tested it, and this soup freezes well, even with the cream in it.
- Simply warm leftovers over a low heat in a small saucepan, stirring occasionally until warmed through.
If you made this deliciously upgraded cabbage soup recipe, let me know in the comments below! You can also tag me #saltandlavender on Instagram.
Cabbage Soup with Bacon and Potatoes
Ingredients
- 6 strips bacon cut into small pieces
- 1 medium onion chopped
- 3 cups cabbage chopped
- 3 cloves garlic minced
- 1 (14 fluid ounce) can tomato sauce or crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon paprika
- 1/4 teaspoon Italian seasoning
- 1 large Russet potato peeled & diced
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Cut the bacon up (I do this quickly using kitchen shears) and add it to a soup pot. Fry until crispy, then transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of the bacon grease in the pot.
- Add the onion to the pot and sauté for 3-4 minutes over medium-high heat.
- Stir in the cabbage and cook for another 6-8 minutes or until the onions and cabbage are lightly browned.
- Add in the garlic and cook for 30 seconds.
- Add the tomato sauce, broth, paprika, Italian seasoning, the potato, and about 3/4 of the cooked bacon (reserve the rest for topping bowls). Increase the heat to high and bring to a boil.
- Once it's boiling, reduce the heat and simmer with the lid slightly ajar for about 20-25 minutes or until the potatoes are tender.
- Stir in the cream and season with salt & pepper as needed. Serve and top the bowls with the rest of the bacon.
Notes
- Serves 4-6 depending on portion size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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So tasty, really good deep flavour even though it was cooked quite quickly. Would go well with a nice chunk of bread. Will definitely be making this again!!
Yay!! Thank you, Julie!
Phenomenal! I honestly was not expecting to like this so much!! But growing tired of traditional roasted potatoes and cabbage, I was trying to find something different to use up my farm bag fare. This did not disappoint. On top of being incredibly affordable…the layers of flavor blew me away. My 10-year-old polished off his bowl, and Mama may or may not have gone in for seconds… Adding to our regular rotation, for sure.
I’m thrilled this was a hit!! 😀