Cabbage and Potato Soup

Making Cabbage and Potato Soup

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the first measure of butter in a large pan and cook the onion for 5 minutes until soft.

   Mark done Start 5 min timer

2. Add the potatoes and stock, bring to the boil and simmer for 15 minutes until the potatoes are tender.

   Mark done Start 15 min timer

3. Add the cabbage and simmer for 10 minutes until soft but still green.

   Mark done Start 10 min timer

4. Crush a few potatoes against the side of the pan to thicken the soup. Stir in the second measure of butter, the salt and the pepper.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes for Getting It Right

• Cut the potatoes evenly so they cook at the same pace.
• Add the cabbage late so it keeps its colour.
• Crush a few potatoes for body rather than adding flour.
• If the broth is too thick, loosen it with a little water.

What Goes With Cabbage and Potato Soup

• Soda bread
• Crusty bread
• Grated cheddar
• Sliced ham

Keeping and Reheating

Keeps in the fridge for 3 days. Reheat gently; the potatoes thicken it further as it cools.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.