Description

A comforting, hearty soup that brings together tender cabbage, creamy potatoes, and aromatic herbs in a silky broth. Perfect for cozy nights or St. Patrick’s Day celebrations—serve with soda bread for the full Irish experience!

Ingredients

Scale

For the Soup

2 tbsp unsalted butter (or 1 tbsp butter + 1 tbsp olive oil)
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, thinly sliced
2 medium carrots, diced
4 cups green cabbage, shredded (about half a medium head)
3 medium potatoes (Yukon Gold or Russet), peeled and cut into ½″ cubes
5 cups low-sodium chicken or vegetable broth
1 bay leaf
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
½ tsp freshly ground black pepper
1 tsp kosher salt (adjust to taste)

To Finish

¼ cup heavy cream or half-and-half (optional, for richness)
2 tbsp chopped fresh parsley
Crusty bread or Irish soda bread, for serving

Instructions

1️⃣ Sauté the aromatics:

In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

2️⃣ Build the base:

Stir in garlic and thyme; sauté 30 seconds until fragrant. Add potatoes and cabbage, tossing to coat in the butter-veg mixture.

3️⃣ Add broth & seasonings:

Pour in the broth, then add the bay leaf, salt, and pepper. Increase heat to bring the soup to a gentle boil.

4️⃣ Simmer until tender:

Reduce heat to low, cover, and simmer for 20–25 minutes, or until potatoes are fork-tender and cabbage is soft.

5️⃣ Creamy finish (optional):

Remove and discard the bay leaf. Stir in the cream or half-and-half, if using, and simmer 2 more minutes to warm through.

6️⃣ Blend for texture (optional):

For a smoother, cream-style soup, use an immersion blender to purée half the soup right in the pot, then stir to combine.

7️⃣ Garnish & serve:

Ladle soup into bowls, sprinkle with chopped parsley, and serve immediately with crusty bread or soda bread on the side.

Notes

Smoky twist: Sauté 4 oz diced bacon or pancetta with the onions for a smoky depth—drain off excess fat before adding the rest of the vegetables.
Vegan option: Use olive oil instead of butter and swap cream for full-fat coconut milk or omit it entirely.
Herb swaps: Fresh dill or chives make a lovely garnish—stir 1 tbsp chopped dill into the soup just before serving.
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce when seasoning for a subtle heat.
Make-ahead: The flavors deepen if made a day in advance. Reheat gently on the stovetop, adding a splash of broth if needed.
Freezer friendly: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Prep Time: 15 min
Cook Time: 30 min