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Comfort food? Yes, please! This cabbage and potato soup is what delicious comfort food is all about. It also makes a great weekly meal prep.

I know I am not alone when I say, it has been a long March. With everything going on in the world and confining myself (and family) to the house, most things have been anything but normal. Even with all the change, we still take time to do weekly meal prepping and family dinners.  

Call me crazy, but cabbage is one of my favorite foods. Raw, sauteed, fried, by itself or as part of a recipe; it doesn’t matter. I have managed to keep cabbage in the meal rotation, but I cross my fingers each time I add it to the grocery delivery.

One of my favorites to make is Potato & Cabbage Soup. It is easy to make and we always have plenty of leftovers for meal-prep lunches.

Easy Potato & Cabbage Soup Recipe

(scroll down for printable recipe card)

Ingredients:

• 8 cups water
• 2 tablespoons Roasted Chicken Better Than Bouillon*
• 2 tablespoons minced garlic
• 2 bay leaves
• 3 yellow potatoes, diced 1/2″-1″ pieces
• 1 yellow onion, thinly sliced
• 1 cup shredded carrots
• 1 head of cabbage, shredded
• 1 tablespoon black pepper
• salt to taste

**You can replace the water and Better Than Bouillon base with 8 cups of chicken stock.

Instructions:

Add water, garlic, and bay leaves to a large stockpot and bring it to a boil. Carefully mix in the Better Than Bouillon base, if using. 

Add in the diced potatoes and cook for about 7 minutes, until firm.

Remove the bay leaves from the soup and mix in the onions, cabbage, and carrots. Simmer for 6-10 minutes. Add pepper and salt to taste.

Serve and/or separate into containers. Refrigerator leftovers and meal prepped containers. 

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Easy Potato & Cabbage Soup

This cabbage and potato soup is what delicious comfort food is all about. It also makes a great weekly meal prep.

Print

Ingredients

• 8 cups water
• 2 tablespoons Roasted Chicken Better Than Bouillon*
• 2 tablespoons minced garlic
• 2 bay leaves
• 3 yellow potatoes, diced 1/2"-1" pieces
• 1 yellow onion, thinly sliced
• 1 cup shredded carrots
• 1 head of cabbage, shredded
• 1 tablespoon black pepper
• salt to taste

Instructions

1. Add water, garlic, and bay leaves to a large stockpot and bring to a boil.
2. Mix in Better Than Bouillon.
3. Add in potatoes and cook for about 7 minutes, until firm.
4. Remove bay leaves from the soup.
5. Mix in onions, cabbage, and carrots. Simmer for 6-10 minutes. Add pepper and salt to taste.

Notes

*You can replace the water and Better Than Bouillon base with 8 cups of chicken stock.

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*PIN RECIPE HERE*

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