Hearty and Healthy Potato Soup

READY IN: 25mins


  • 2 12
    lbs russet potatoes, cooked, about 6 medium potatoes
  • 1
    tablespoon vegetable oil
  • 1
    tablespoon butter
  • 6
    cups green cabbage, thinly sliced and chopped, I make them about 2x1/4 inches
  • 1
    cup onion, finely chopped, about one medium
  • 8
    8 ounces cooked bacon (For a meatier soup double the amount and or or add both. ) or 8 ounces ham (For a meatier soup double the amount and or or add both. )
  • 2
    medium carrots, peeled, shredded and chopped
  • 14
    ounces chicken broth (any type broth may be used)
  • salt and pepper, to taste
  • Garnish
  • shredded cheddar cheese (optional)
  • sour cream (optional)
  • green onion (optional)
  • chives (optional)
  • cooked bacon, crumbled (optional)


  • Add butter and oil in a dutch oven and heat over medium heat. Add cabbage and onions and cook until they start to soften, stirring occasionally.
  • Chop meat to desired size and add to pan. Continue to saute about 5 minutes.
  • Add carrot and cook until vegetables are as soft as you want them.
  • Slice potatoes into various sized pieces, some small so they dissolve and make the soup thicker and some larger so you will have nice sized chunks. Add to pan stir to combine and allow the potatoes to absorb some of the flavors.,.
  • Add milk and season with salt and pepper.
  • Cook just until heated through. Do not let it bubble or boil.
  • Garnish as desired and serve.
  • NOTE: If not using cooked, leftover potatoes peel and cut potatoes in large bite sized pieces. Cook in water or broth that has been salted a little more than normal. Drain well and cool. I like to make ahead and refrigerate as they seem to hold up better in the soup but you can cook them while you are preparing the above.
  • Also: You can adjust milk and broth, using more or less to reach the consistency you desire.