There is something incredibly comforting and soul-satisfying about a bowl of warm soup, especially when it’s packed with hearty, fresh ingredients that sing in harmony together. The Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe is one of those gems that effortlessly blends the natural sweetness of cabbage and potatoes with the fragrant earthiness of caraway seeds, all rounded out by the glorious crunch and smoky depth of crispy bacon. This soup is creamy without being heavy, rustic yet refined, and perfect for cozying up on any chilly day. I’m so excited to share this recipe with you because it’s simple, gratifying, and truly a crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for a few straightforward ingredients, each playing a vital role in building layered flavors and textures. From the crispy bacon that adds a smoky crunch, to the silky leeks that melt away into sweetness, every element enhances the soup’s character and charm.
- Bacon (6 slices, chopped): Provides crispy, smoky bites that contrast beautifully with the creamy soup base.
- Leek (1 large, diced): Adds a mild onion flavor with subtle sweetness that deepens the soup’s richness.
- Cabbage (4 cups, shredded): Brings a tender texture and gentle earthiness that’s essential to this soul-warming dish.
- Potatoes (2 medium, diced): Yukon Gold potatoes are preferred for their creamy consistency and natural buttery flavor when cooked down.
- Garlic (3 cloves, minced): Infuses the soup with aromatic warmth and depth of flavor.
- Caraway seeds (1 teaspoon): Introduces a subtle, slightly nutty flavor that pairs perfectly with cabbage.
- Chicken broth (4 cups): Forms the flavorful liquid base (vegetable broth works great for vegetarian adjustments).
- Heavy cream (1 cup): Gives the soup a luscious, velvety finish that makes it truly indulgent.
- Salt and black pepper: Essential for seasoning and bringing all the flavors together just right.
How to Make Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe
Step 1: Crisp the Bacon
Begin by cooking the chopped bacon over medium heat in a large pot. The goal here is to render the fat slowly and allow the bacon to turn beautifully crispy, which usually takes about 5 to 7 minutes. This crispy texture will add a delightful contrast to the creamy soup later, so don’t rush this step!
Step 2: Soften the Leek
Once the bacon is perfectly crisp, add the diced leek to the pot. The leeks should cook until they are soft and translucent, which usually takes about 3 to 4 minutes. Stir often to encourage caramelization and develop that natural sweetness which will complement the cabbage splendidly.
Step 3: Add Cabbage and Garlic
Next, toss in the shredded cabbage and minced garlic. Mixing these with the leeks and bacon fat creates a foundation of flavor. Cook for 2 to 3 minutes until you can smell the garlic’s fragrance and the cabbage begins to wilt just a bit.
Step 4: Incorporate Potatoes, Caraway, and Broth
Now add the diced potatoes and sprinkle in the caraway seeds. Stir everything thoroughly so that the flavors combine. Pour in the chicken broth, which will give the soup its body, and bring the mixture up to a gentle simmer. This step is where all the ingredients start to meld together and soften.
Step 5: Simmer Until Tender
Let the soup simmer for 20 to 25 minutes or until the potatoes become soft and fork-tender. This slow cooking helps all the flavors marry beautifully, and you’ll start to notice the soup thickening naturally from the potatoes’ starches.
Step 6: Puree the Soup and Add Cream
Using an immersion blender, puree the soup directly in the pot until it achieves a smooth and creamy texture. If you don’t have an immersion blender, carefully transfer the soup to a countertop blender in batches. Once smooth, stir in the heavy cream to turn the soup silky and luxurious.
Step 7: Season to Perfection
Give the soup a taste and adjust the seasoning with salt and black pepper. Don’t be shy here—seasoning is key to bringing out the best in the Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe. Stir well to combine everything.
Step 8: Serve with Bacon Garnish
Ladle the soup into warm bowls and sprinkle the reserved crispy bacon on top for that final textural pop. The smoky bacon brightens each creamy spoonful, making every bite delightful.
How to Serve Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe
Garnishes
Crispy bacon bits are the star garnish, but you can add a dollop of sour cream or a scattering of fresh chives for extra color and creaminess. A grind of fresh black pepper on top also elevates the presentation and flavor.
Side Dishes
This soup pairs wonderfully with crusty bread like a fresh baguette or rye — perfect for dipping into the rich broth. A simple green salad with a lemony vinaigrette provides a refreshing contrast that lightens the meal.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun and cozy touch that doubles as an edible dish. Or try layering the soup with toasted nuts and seeds for a crunchy surprise that melds well with the creamy texture and smoky bacon.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness and flavor. The creamy nature means it will thicken slightly when chilled, but a quick stir when reheating fixes that.
Freezing
You can freeze Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe, but keep in mind the cream may separate upon thawing. For best results, freeze before adding the cream, and stir the cream in fresh when reheating. Freeze in airtight containers for up to 3 months.
Reheating
Reheat the soup gently on the stovetop over low heat to avoid curdling. Stir often and add a splash of broth or cream if it has thickened too much. The crispy bacon garnish is best added fresh after reheating to keep it crunchy.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply swap the bacon for smoked paprika or sautéed mushrooms to keep that smoky depth, and use vegetable broth instead of chicken broth. The soup will still have tons of flavor and creamy goodness.
Is caraway essential in this recipe?
Caraway seeds are iconic for pairing with cabbage because of their distinctive nutty, slightly licorice flavor. While you can omit them, the soup won’t have that unique aromatic dimension that makes this recipe special.
What if I don’t have an immersion blender?
No worries at all! Carefully blend the soup in batches using a regular blender, being mindful of hot liquid. Just be sure not to fill the blender too full to avoid splattering, and vent the lid slightly to release steam.
Can I use regular onions instead of leek?
You can, but leeks offer a more delicate and slightly sweeter flavor that complements the cabbage and potato perfectly. If using onions, opt for a mild variety like sweet onion, and sauté until softened to mellow their sharper bite.
How thick should the soup be?
The soup should be smooth and creamy but still perfectly spoonable—not too watery or overly thick. If it feels too thick, add a little broth or cream to loosen it up to your preferred consistency.
Final Thoughts
I truly hope you give the Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe a try because it’s a bowl of comfort you’ll crave on cold days and beyond. The blend of creamy textures, fragrant spices, and crispy bacon bits creates a beautiful harmony that’s as nourishing as it is delicious. Trust me, once you make it, it will become one of your favorite go-to soups to warm you up and satisfy your soul.
Print
Creamy Cabbage and Potato Soup with Caraway and Crispy Bacon Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 to 4.5 bowls
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy cabbage and potato soup combines tender potatoes, shredded cabbage, and aromatic caraway seeds in a rich, velvety broth finished with crispy bacon for a comforting and flavorful meal perfect for chilly days.
Ingredients
Soup Base
- 6 slices Bacon, chopped
- 1 large Leek, diced
- 4 cups Cabbage, shredded
- 2 medium Potatoes (Yukon Gold recommended), diced
- 3 cloves Garlic, minced
- 1 teaspoon Caraway seeds
- 4 cups Chicken broth (or vegetable broth for vegetarian option)
- 1 cup Heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the bacon: In a large pot over medium heat, cook the chopped bacon until it is crispy and golden brown, about 5-7 minutes. Remove some crispy pieces for garnish and leave the fat in the pot for the next steps.
- Sauté the leek: Add the diced leek to the pot with the bacon fat, stirring frequently until the leek softens and becomes translucent, approximately 3-4 minutes.
- Add cabbage and garlic: Stir in the shredded cabbage and minced garlic, cooking for about 2-3 minutes until the mixture becomes fragrant and the cabbage begins to soften.
- Add potatoes and caraway: Mix in the diced potatoes and caraway seeds, ensuring everything is well combined.
- Add broth and simmer: Pour in the chicken or vegetable broth. Bring the soup to a gentle simmer, then cook uncovered for 20-25 minutes or until the potatoes are tender and easily pierced with a fork.
- Blend the soup: Use an immersion blender directly in the pot to puree the mixture until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
- Add cream and season: Stir in the heavy cream to enrich the soup. Season with salt and black pepper to taste, mixing thoroughly to combine all flavors.
- Serve: Ladle the creamy soup into bowls and garnish with the crispy bacon pieces reserved earlier. Serve warm and enjoy the comforting creaminess with savory bacon crunch.
Notes
- For a vegetarian option, substitute chicken broth with vegetable broth and omit the bacon or use vegetarian bacon alternatives.
- Yukon Gold potatoes work best as they hold their shape while becoming creamy when pureed.
- You can toast the caraway seeds briefly in the dry pot before adding the liquids to enhance their flavor.
- Adjust cream quantity for desired soup thickness and richness.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
