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Creamy Cabbage & Potato Soup with Caraway & Crispy Bacon

A warm, creamy bowl of cabbage and potato soup topped with crispy bacon, perfect for comfort on busy days.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon for crispy topping
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 small head green cabbage, chopped
  • 2 medium potatoes, peeled and diced
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream for creaminess
  • 1 teaspoon caraway seeds
  • to taste salt and pepper

Method
 

Cooking Steps
  1. In a large pot over medium heat, cook the bacon slices until crispy. Remove and place on a paper towel, reserving the drippings in the pot.
  2. Add the diced onion to the bacon drippings and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another minute.
  3. Toss in the chopped cabbage and stir for about 5 minutes, allowing it to soften.
  4. Mix in the diced potatoes, caraway seeds, and broth. Bring to a boil, then lower the heat and let simmer for 15-20 minutes until the potatoes are tender.
  5. Blend the soup until smooth, either using an immersion blender or by transferring it to a regular blender in batches.
  6. Stir in the heavy cream and season with salt and pepper. Heat through, adding more caraway seeds if desired.
  7. Ladle the soup into bowls and crumble the crispy bacon on top before serving.

Notes

For a quicker option, use pre-cooked bacon. Substitute cabbage with kale or spinach if necessary. For thicker soup, mash some potatoes before blending.