Cream of Cabbage Soup
A childhood favorite.
When I was a child, my mom used to make this soup. I’m sure she probably started making it because the ingredients were cheap and easy to find, but she continued to make it because it quickly became a family favorite. I even remember requesting this as my birthday meal a time or two. It’s cheesy, rich, creamy, and packed with tasty veggies. If you give this recipe a try, I promise you won’t be disappointed. (Unless you hate veggies, or things that are cheesy, rich, or creamy. Then I take it back, you’ll definitely be disappointed.)
- For my most recent batch (shown in the photo), I used Napa cabbage that was left over from making my Chopped Chicken Salad with Thai Peanut Dressing, but I would normally just use a regular head of cabbage. Either works just fine, but I prefer regular cabbage due to the firmer texture when cooked.
- I always make this recipe with chicken stock, which tends to have a richer flavor. However, there are several other rich ingredients in this recipe so using broth doesn’t make a noticeable difference. Go with what you have on hand.
- I used organic milk, butter, and flour in the recipe and the calculations. Using non-organic ingredients will save you approximately $1.74 for the recipe, or $0.29 per serving.
- The original recipe called for the cheese to be mixed in, but my mom never did it that way. We just add a little shredded cheese to the bottom of each bowl before serving (and sometimes a little on top).
- To bacon, or not to bacon? Try it both ways and you be the judge. While the crumbled bacon adds a nice element of smoky saltiness to this recipe, the soup is also very tasty without it.
- The cost calculations are based on the prices paid at the time this recipe was made in March 2015, and do not include the cost of bacon. If you do decide to use bacon, add another $1.00 to $2.50 to the total recipe cost (depending on the brand purchased).
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Ready In: 1 hour
- Servings: 6
- Cost: $9.63 for the recipe, or $1.60 per serving
- 1 cup onion, chopped
- 2 cups cabbage, chopped into 1 inch sized pieces
- 1 cup carrots, peeled and sliced
- 1 cup celery, chopped
- 1 cup potatoes, peeled and diced
- 2 cups chicken stock or broth
- 2 T and 1/2 cup butter
- 1/4 cup flour
- 1 t salt
- 1/2 t pepper
- 3 cups milk
- 1 1/4 cups sharp cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled (optional)
Wash and chop all of your vegetables.
In a large stew pot, melt 2 T of butter over medium heat.
Add the onion, and sautee until almost translucent.
Add in the remaining veggies, and continue to sautee over medium heat for 3 minutes.
Add in chicken stock or broth and bring to a simmer.
Reduce heat to low and simmer for 30 minutes, or until vegetables are done.
Before the veggies finish simmering, melt 1/2 cup butter in a small sauce pan over medium heat.
Stir flour into butter to form a smooth paste. Add in milk, salt, and pepper and cook until thickened, stirring constantly.
When the milk mixture has thickened, and the vegetables are cooked, mix the milk mixture into the veggie mixture until well blended.
Add a little shredded sharp cheddar cheese to the bottom of each bowl, and pour the soup over the cheese.
Additional cheese and/or crumbled bacon can be added as a garnish on top.