Cabbage Potato Soup


  • dash paprika
  • minced parsley
  • 1 can (14 ½ ounces) evaporated milk
  • 3 cups diced potato
  • 1/8 teaspoon ground black pepper
  • ½ teaspoon salt, or to taste
  • 3 cups vegetable broth
  • + 5 more ingredients
    • ½ cup chopped carrot
    • 4 cups coarsely shredded cabbage
    • 3 tablespoons all-purpose flour
    • 3 tablespoons butter
    • ½ cup chopped onion

In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until t...

View full recipe at SpringPad


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