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!
Bacon cabbage potato soup
Are you a cabbage convert yet? If not, I promise you this inviting soup will change all that. If you're new to cabbage in soups, this one has nothing to do with fad diets. It's more a nod to my central European roots, where we've gone bonkers for cabbage forever!
Here it's tenderly sautéed and gives the soup incredible flavor and texture. That combined with the perfect seasonings... oh man, this cozy soup is going to be a keeper. It's also straightforward to make and is on your table in just 35 minutes but totally tastes like it's been simmering for hours.
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 irresistible creamy tomato broth!
Ingredients 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 are a staple in many soups
- 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!
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 2-3 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 potato.
- Bring to a boil, reduce the heat, then simmer until the potatoes are tender. Stir in the cream and season to taste. Enjoy!
- 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.
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.
Questions about this delicious cabbage soup recipe? Let me know in the comments below!
Cabbage Soup with Bacon and Potatoes
- 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
- 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.
- Serves 4-6 depending on portion size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.