The 4-Ingredient Soup I Am Making All Autumn Long

I recently sent a four-word text to my friend, MegAnne, along with a picture of soup bubbling away in my Dutch oven: “It’s cabbage soup season!” She responded with a slew of celebratory emojis and a three-word reply: “My favorite season!”

Having been friends for years, she shares my enthusiasm for the humble but hearty combination of cabbage, potatoes, onion, and chicken stock that I make as soon as there’s even the slightest chill in the air. This soup has a lot going for it—affordable ingredients, very filling, and always comforting.

A quart of this soup lives, rent-free, in my fridge from September to March, and I’m always glad it’s there.

Endless Variations for Cabbage and Potato Soup

This cabbage and potato soup is gentle and nourishing—just the kind of thing you’d want if you’re dealing with a head cold or that woozy time when you’re just getting over a stomach bug.

On its own, it’s a pretty simple soup. But because it’s a bit of a blank slate, you can take it in all sorts of fun directions. Typically, I like to add a squeeze of lemon juice, a drizzle of olive oil, and some fresh herbs, like dill, parsley, or chives to brighten things up a bit and add another layer of flavor. It’s also great with a dollop of sour cream and a big pinch of paprika.

Cabbage and potato soup is also the perfect backdrop for adding a ginger-soy flavor profile. For this approach, I add ginger and garlic paste when I’m cooking the onions, letting them simmer and release their fragrance before adding the potatoes and stock. Then, at the end, I add a drizzle of soy sauce and chopped scallions.

When I’m craving extra protein, I’ll add some shredded chicken or canned white beans. My favorite way to enjoy this soup is actually for breakfast, with a fried or poached egg on top and a big hunk of crusty bread for dipping. It’s a lovely way to wake up on a chilly morning.

How To Make My Cabbage and Potato Soup

For about eight servings of this cabbage and potato soup, you’ll need:

• 1 tablespoon extra virgin olive oil

• 1 medium yellow onion, diced

• 1 medium green cabbage, chopped (about 8 cups, packed)

• 1 pound Yukon gold potatoes, halved or quartered if they’re larger (about 4 cups)

• 6 cups chicken stock or vegetable stock

• Salt and pepper, to taste

• Optional: Lemon juice, olive oil, and fresh, tender herbs like dill, parsley, or chives

In a large Dutch oven over medium heat, heat the olive oil and add the diced onion. Cook until the onion is translucent but not brown, 1 to 2 minutes. Add the chopped cabbage and increase the heat to medium-high. Cook the cabbage and onions, stirring occasionally, to soften the cabbage and develop some golden brown color, 8 to 10 minutes.

Add the potatoes, chicken stock, and salt and pepper (It’s ok to use a heavy hand with the salt and pepper because you are seasoning two very neutral vegetables, and you want to bring out their subtle flavors).

Cover, bring to a simmer, lower the heat, and cook until the vegetables are tender, 20 to 30 minutes. Taste and adjust the seasonings. If desired, garnish with a squeeze of lemon juice and a sprinkling of herbs. Serve immediately. Refrigerate leftovers for up to 5 days.

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