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Creamy Dill Potato Cabbage Soup

Creamy Dill Potato & Cabbage Soup

Serve the soup with bread or crackers for a filling meal that will warm you up on even the coldest fall and winter days!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Soup
Cuisine American
Servings 4
Calories 300 kcal


  • 1 tbsp olive oil
  • 1 cup onion (diced)
  • 2 garlic cloves (minced)
  • 4 cups cabbage (sliced, chopped)
  • tsp kosher salt
  • 2 cups frozen hash browns or peeled and diced potatoes
  • 4 cups vegetable broth
  • ½ cup whole milk
  • ¾ cup half & half
  • 3 tbsp fresh dill or 1½ tbsp dried dill


  • In a large skillet, add oil, onion, garlic, cabbage, salt and soften but do not brown. About 5-7 minutes.
  • Stir in hash browns or diced potatoes and broth. Cover and bring to a boil 3-5 minutes then reduce heat to simmer.
  • With an emulsion blender or in a regular blender, blend 1/2 the mixture and return to skillet.
  • Add milk, half & half, and dill.
  • Garnish with extra dill.


Pro-tip: One medium cabbage, weighing about 2 pounds, should produce about 4 cups of chopped cabbage. Look for a firm and blemish-free cabbage that appears heavy for its size.
Keyword Healthy, Quick & Easy, Vegetable