Community Pick
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."
photo by *Parsley*
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 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
directions
- 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.
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Reviews
-
Great recipe, even with the changes I made. I wanted a lighter soup, so I used one can of fat free evaporated milk. It was still delicious. I also used brown deli mustard since I discovered I was out of dijon. Otherwise, I followed the recipe. Easy to make, and nice for a change from the usual potato soups I make. When I reheated the leftovers, I added some smoked sausage and that was a good addition. The smoked sausage flavor goes well with the mustard and caraway. Definately a soup I would make again. -
So, so good. I did fresh rosemary, thyme, and parsley in place of the caraway. And I added some garlic, and used light evaporated milk as I didn't have half and half. Oh, and some lean ham that I sauteed til crispy. And lemon juice. But the base flavor here in the recipe was what made it great... I tasted it before adding the mustard and after, and couldn't believe the difference. Who'd have believed mustard would taste this good in soup? Weird. Delicious. Will make again and again... -
Very good! I made corned beef with boiled cabbage, carrots and potatoes. Instead of dumping the flavorful broth, I skimmed the fat and strained it and used it in place of the chicken stock. I also added some bits of the leftover corned beef to the soup. Yum. -
What a fabulous comforting soup! I didn't go the low-fat route by adding kielbasa. I skipped the caraway and subbed white onion for the leeks. It was exactly what I was looking for to help warm up one of the first fall weather days. -
Creamy, comforting, if I could rate it 10 stars I would. Recipeezaar member lfirebrand served up this decadent soup for a late supper. The flavors are superb, and the smokiness of the bacon (a helpful addition) adds a special boldness to this creamy, elegant dish. I'll make it time and again. Thanks for posting!
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Tweaks
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What a fabulous comforting soup! I didn't go the low-fat route by adding kielbasa. I skipped the caraway and subbed white onion for the leeks. It was exactly what I was looking for to help warm up one of the first fall weather days.
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Although its not big on eye appeal, it sure tastes good! I substituted a red onion for the leeks as that was all I had. To reduce fat & colesterol, I used Becel margarine & 1% milk at step 10 - it still tasted good. Thanx Dotty!
RECIPE SUBMITTED BY
Dotty2
Canada
I have just recently retired. I worked in the banking industry for 25 yrs. My husband and I own a cottage and have spent most of this last summer at the lake. We go there in the winter as well. I love to cook and I collect recipes.
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