Cabbage and Potato Soup with Sautéed Leeks and Bacon
- Servings: 4
- Total Time: 55 minutes
- Effort Level: Simple
Cabbage, leek and potato soup can easily be bland dish if treated as nothing more than a simple simmer-and-blend recipe. Here, we build flavor from the start by sautéing garlic in butter, then adding cabbage to soften and develop a subtle sweetness before it’s combined with broth. A splash of apple cider vinegar added during the simmer brings a subtle brightness to the finished soup as well.
We’ve also found that sautéing the leeks separately in butter makes a noticeable difference. Instead of disappearing into the purée, they retain their delicate flavor and add texture when stirred in at the end along with bits of crisp bacon. The result is a cabbage leek soup that’s smooth, flavorful, and satisfying without being overly rich.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Green cabbage – Green cabbage provides the backbone of this cabbage leek potato soup, offering mellow flavor that softens and sweetens as it cooks. Savoy cabbage can also be used for even milder flavor and a more delicate texture.
- Potatoes – Potatoes give the soup body and help create a naturally creamy texture once puréed. Yukon Golds are a good choice for their balance of starch and buttery flavor, but russets will work if you prefer a slightly thicker consistency.
- Leeks – Leeks add a mild, onion-like sweetness that complements the cabbage without overpowering it. Cooking them separately in butter allows their flavor to develop fully before being added to the finished soup.
- Bacon – Bacon brings a savory, smoky note that rounds out the flavor of the puréed base. Cooking it in advance and adding it at the end keeps the texture intact.
A Quick Look at Preparation
How to Make Cabbage, Leek and Potato Soup with Bacon
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
This cabbage leek potato soup starts by building a simple but important flavor base. Garlic is sautéed in butter, followed by the cabbage, which is cooked just long enough to soften and develop a bit of sweetness before being simmered in broth with the potatoes.
While cabbage and potatoes cook, the leeks are sautéed in butter separately until soft and lightly sweet to keep their mellow flavor distinct.
To finish, the cabbage and potatoes are puréed with milk and cream, then the soup is returned to the pot and combined with the leeks and crumbled bacon. This final addition creates contrast in both flavor and texture, turning what could be a simple cabbage leek soup into something more layered and satisfying.
Tested Tips
- Rinse leeks thoroughly – Grit can hide between the layers; a quick dunk in cold water works best (see the recipe notes).
- Cut the potatoes evenly – This ensures they cook at the same rate as the cabbage.
- Don’t skip sautéing the cabbage – Cooking it briefly in butter before adding liquid helps develop flavor.
- Adjust consistency at the end – If the soup feels too thick after blending, add a splash of broth to loosen it.
Serving Suggestions
This creamy cabbage leek potato soup works well as a light main course or a starter for a more substantial meal. To serve as a main course, pair it with some crusty sourdough bread for dipping and a green salad with a simple vinaigrette to balance the richness of the soup.
More Creamy Homemade Soups to Try
Here are a few other creamy soups worth exploring. Greek Egg and Lemon Soup offers a silky, lemon-bright broth thickened with eggs and rice; Creamy Hungarian Mushroom Soup combines sautéed mushrooms, paprika, and sour cream for deep, savory flavor; and Corn Chowder with Bacon and Tomatoes blends sweet corn, smoky bacon, and fresh tomatoes in a creamy base.
Creamy Cabbage, Leek and Potato Soup
Ingredients
- 3 tablespoons butter, divided
- 4 cloves garlic, minced
- 1 head green cabbage (about 1-3/4 lbs), cored and chopped
- Salt and freshly ground black pepper
- 2 medium potatoes (about 1/2 lb), peeled and diced
- 5 cups low-sodium chicken broth
- 1 bay leaf
- 2 teaspoons apple cider vinegar
- 1/4 cup cream
- 1/4 cup milk
- 2 leeks, sliced (see notes)
- 5 strips bacon, cooked and crumbled
Instructions
- Melt 1 tablespoon of the butter in a large stockpot over medium heat. Add the garlic and sauté until fragrant, about 1 to 2 minutes. Add the cabbage and cook, stirring occasionally, until wilted and slightly reduced in volume, 4 to 5 minutes. Season lightly with salt and pepper.
- Add the potatoes, chicken broth, bay leaf, and apple cider vinegar. Increase the heat and bring to a boil, then reduce to a gentle simmer and cover. Cook, stirring occasionally, until the cabbage and potatoes are very tender, 25 to 30 minutes.
- While the soup simmers, melt the remaining 2 tablespoons of butter in a separate pan over medium heat. Add the leeks (rinsed well if needed) and cook, stirring frequently, until soft and lightly sweet, 5 to 6 minutes. Season with salt and pepper and set aside.
- Remove the bay leaf from the soup. Stir in the milk and cream, then purée until smooth using an immersion or standard blender.Note: If using a standard blender, let the soup cool slightly and work in batches to avoid splattering.
- Return the puréed soup to the pot, rewarm for a minute, then stir in the sautéed leeks and crumbled bacon. Taste and adjust seasoning with salt and pepper if needed, then ladle into bowls and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When printed the recipe uses seven pages, only one of which is the actual recipe. Very wasteful.
Hi Mike,
Sorry for the inconvenience, but next time you want to print a recipe, be sure to use the print button at the top of the “recipe card.” That removes all the extras that you don’t need and prints a plain text version of the recipe.
I love this! Surprisingly to some, cabbage is one of my favorite veggies!