Nothing is as pleasing to eat on a cold day as a hot bowl of soup. And cabbage and potatoes are traditional, easily stored root vegetables that lend heartiness to meatless but completely satisfying wintertime meals. Put them together in a soup with a handful of other ingredients you probably already have on hand, and you’ve got a winning combination.
Creamy Dill Potato & Cabbage Soup
- 1 tbsp olive oil
- 1 cup onion (diced)
- 2 garlic cloves (minced)
- 4 cups cabbage (sliced, chopped)
- 1½ 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.
Did you make this recipe?
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