Friday, October 23, 2015

Cabbage and Potato Soup

I made this one last night – don’t forget the thyme!  Perfect for a fall evening.



  • 1 small head of cabbage, coarsely chopped into 1 to 2 inch squares
  • 6 yukon gold potatoes, peeled and chopped into 2 inch cubes
  • 1 medium onion, coarsely chopped
  • 3 to 4 tablespoons butter
  • 1/2  tablespoon black pepper
  • 1/2 teaspoon salt
  • 2 1/2 tablespoons fresh thyme (about 1 1/2 tablespoons if you’re using dried thyme)
  • 4 cups vegetable broth
  • 2 cups water (I used a little more)


  1. Melt the butter in a large soup pot and saute the onion, potatoes, salt, and pepper for about 5 minutes
  2. Add vegetable broth and water; boil until the potato is just soft enough to mash.
  3. Using a hand potato masher, mash the potatoes in the soup until half the potatoes are mashed and half are still in chunks.  If you really like a smooth soup, instead of hand-mashing, use a blender to puree about half the soup.
  4. Add cabbage and thyme; cook until cabbage is soft.
  5. Makes about 4 servings.


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