The 4-Ingredient Cabbage and Potato Soup I Make on Repeat

I always have a container of this soup in my fridge.

By
Stephanie A Ganz
Stephanie A Ganz
Stephanie A Ganz
Stephanie Ganz has been writing professionally for 10 years and is a regular contributor to Richmond Magazine and Virginia Living. She has also written for Bon Appetit, Eater, The Kitchn, and The Local Palate.
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Published November 19, 2025
Stephanie A Ganz
4-Ingredient Cabbage and Potato Soup in a large pot with a ladel

Simply Recipes / Stephanie Ganz
  • With just four pantry staples, this soup comes together easily and affordably.
  • The combination of cabbage, potatoes, onion, and stock is hearty and comforting.
  • For extra protein, add chicken or beans, or serve with a poached egg and crusty bread.

I recently sent a four-word text to my friend, MegAnne, along with a picture of soup bubbling away in my Dutch oven: “It’s cabbage soup season!” She responded with a slew of celebratory emojis and a three-word reply: “My favorite season!” 

Having been my friend for years, she shares my enthusiasm for the humble but hearty combination of cabbage, potatoes, onion, and chicken stock that I make as soon as there’s even the slightest chill in the air. This soup has a lot going for it—affordable ingredients, very filling, and always comforting. 

A quart of this soup lives, rent-free, in my fridge from September to March, and I’m always glad it’s there.

4-Ingredient Cabbage and Potato Soup in a bowl, hand with a spoonful

Simply Recipes / Stephanie Ganz

Endless Variations

This cabbage and potato soup is gentle and nourishing—just the kind of thing you’d want if you’re dealing with a head cold or that woozy time when you’re just getting over a stomach bug. 

On its own, it’s a pretty simple soup. But because it’s a bit of a blank slate, you can take it in all sorts of fun directions. Typically, I like to add a squeeze of lemon juice, a drizzle of olive oil, and some fresh herbs, like dill, parsley, or chives to brighten things up and add another layer of flavor. It’s also great with a dollop of sour cream and a big pinch of paprika.

Cabbage and potato soup is also the perfect backdrop for a ginger-soy flavor profile. For this approach, I add ginger and garlic paste when I’m cooking the onions, letting them release their aroma before adding the potatoes and stock. Then, at the end, I add a drizzle of soy sauce and chopped scallions. 

When I’m craving extra protein, I’ll add some shredded chicken or canned white beans. My favorite way to enjoy this soup is actually for breakfast, with a fried or poached egg on top and a big hunk of crusty bread for dipping. It’s a lovely way to wake up on a chilly morning.

hand holding 4-Ingredient Cabbage and Potato Soup in a container in front of an open refrigerator

Simply Recipes / Stephanie Ganz

Cabbage and Potato Soup

Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 8 servings
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Ingredients

  • 1 tablespoon extra-virgin olive oil

  • 1 medium yellow onion, diced

  • 1 medium green cabbage, chopped (about 8 cups, packed)

  • 1 pound Yukon gold potatoes, halved or quartered if they’re larger (about 4 cups)

  • 6 cups chicken stock or vegetable stock

  • Salt and black pepper, to taste

  • Lemon juice, olive oil, and fresh, tender herbs like dill, parsley, or chives, optional

Method

  1. Cook the cabbage:

    In a large Dutch oven over medium heat, heat the olive oil and add the diced onion. Cook until the onion is translucent but not brown, about 4 minutes.

    Add the cabbage and increase the heat to medium-high. Cook the cabbage and onions, stirring occasionally, to soften the cabbage and develop some golden brown color, 8 to 10 minutes.

  2. Add the potatoes:

    Add the potatoes, chicken stock, and salt and pepper. It’s ok to use a heavy hand with the salt and pepper because you are seasoning two very neutral vegetables, and you want to bring out their subtle flavors.

  3. Simmer and serve:

    Cover, bring to a simmer, lower the heat, and cook until the vegetables are tender, 20 to 30 minutes. Taste and adjust the seasonings. If desired, garnish with a squeeze of lemon juice and a sprinkle of herbs. Serve immediately.

    Refrigerate leftovers for up to 5 days. Reheat in a saucepan over medium heat or in the microwave in 30-second increments.

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Nutrition Facts (per serving)
197 Calories
4g Fat
33g Carbs
9g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 197
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 5mg 2%
Sodium 278mg 12%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 9g
Vitamin C 65mg 326%
Calcium 92mg 7%
Iron 2mg 9%
Potassium 947mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.