Pride of Erin Soup ♥ with Cabbage, Potato & Kale

Pride of Erin Soup with Cabbage, Potato & Kale ♥ A Veggie Venture, a simple cabbage, potato and kale soup, perfect for St. Patrick's Day. Recipe includes tips, nutrition, WW points.
A perfect soup for St. Patrick's Day or for that matter, any chilly winter day. It's a simple cabbage soup, just fresh cabbage plus potato and kale in a gentle blend of chicken stock and milk for the broth.

Fresh & Seasonal, Perfect for Late-Winter. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Fat.

Glorious, This.

Ah, so wholesome, so so delicious! I'll say no more: a simple soup requires no adornment, no rhapsody. But don't skip the cheese, it's a tiny amount and creates great taste and texture contrast while adding few calories.

If you have an abundance of kale, this soup is stunning. The combination of cabbage and potato makes for something both sweet and creamy, even if the milk is skim milk not cream. The greens add color and heartiness.

Glorious, this.

Cabbage Makes Wonderful Soup

Cabbage adds a sweetness that's just captivating in soup. Here are a few more recipes with cabbage, all magnificent.

Cabbage & White Bean Stew
Peasant Cabbage Tomato Soup
Weight Watchers Zero Points Garden Vegetable Soup

Just updated. First published way back on Day 340 in 2006!


Hands-on time: 25 minutes
Time to table: 60 minutes
Makes 6 cups

Boiling water to cover
16 ounces (1 pound) chopped cabbage

2-1/2 cups chicken stock
2-1/2 cups skim milk

1 tablespoon butter
1 teaspoon caraway
1 large onion, diced
2 tablespoons flour
1 medium potato, skin on, diced
2 cups chopped kale or other leafy green
Drained Cabbage
Cooking Liquids
Salt & pepper to taste

Stinky cheese such as blue cheese or gorgonzola (don't skip this)

CABBAGE Pour boiling water over cabbage, cover tightly and let rest until needed. Drain well.

COOKING LIQUIDS Bring the stock and milk just to a boil in the microwave but don't allow to actually boil. Watch the window!

SOUP In a large pot or Dutch oven, melt the butter with the caraway. Add the onion and let soften, stirring often. Stir in the flour, let cook 1 minute. Stir in the potato and kale, let cook for 2 to 3 minutes. Stir in the Drained Cabbage and stir well to blend. Add the hot Cooking Liquids.

Adjust the heat to maintain a slow simmer (this took several adjustments, you don't want the milky mixture to boil) and cook until the potatoes are cooked, about 20 minutes. Do a few spurts with an immersion blender, creating a creamy base but leaving texture and chunks. Taste and season to taste with salt and pepper – it'll need quite a lot of salt if your chicken stock is homemade.

TO SERVE Transfer to serving bowls, sprinkle with a few bits of a cheese.

CABBAGE A bag of coleslaw is convenient and does work but I prefer the texture and sweetness that comes from chopping fresh cabbage.
PARCOOKING One of the things that I love about blogs vs print magazines and printed cookbooks is that there is both space and inclination to explain WHY an unusual technique is used. For this recipe, the inspiring recipe gave no indication why the cabbage is soaked in boiling water for a few minutes. I suspect – just based on experience – that it might remove a little bitterness from the cabbage. Or it's to mostly cook the cabbage without the presence of milk, which you don't want to boil. Or it could be for this old-fashioned reason, a tip shared by a 98-year old reader, see Dear Anonymous: This Is Why We Blog.
CAN THE RECIPE BE STREAMLINED? Yes, I think so. I would start off by sautéeing the onion and cabbage together, then add the caraway and flour and cook for just a minute to cook off the floury taste. Then I would add the stock (not the milk, yet) and potato and bring to a simmer, then let simmer until the cabbage and potato are cooked. Then I'd add the kale and let simmer until the kale is cooked, then add the milk and bring back to a boil, without letting the liquid boil. Season and have at it!

A Veggie Venture - Printer Friendly Recipe Graphic

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2006, 2013 (repub) & 2020

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. That looks delicious--and so easy to fix. You can't have too many of those recipes!!!!

  2. I wanted to leave a comment yesterday but someone disturbed me so I do it today, I love the procedure of this one, I just have try it!

  3. I like it when you bring back recipes! This is a great soup - basically liquid Colcannon (much healthier, however). The caraway seed is a really good choice - I can taste it. Well, I can imagine how it tastes I guess. ;-) Really nice - thanks.

  4. John ~ Thanks! I'm always so pleased to find "oldies but goodies" from those early years of blogging! I hadn't considered the comparison to Colcannon but you are completely right!

  5. I so enjoy your column and wonderful recipes. I have a huge bag of kale and want to make your Pride of Erin soup. Do you think this soup would freeze well?

  6. Thanks, Paula, your kind words mean the world!

    This isn't a soup I would recommend freezing, because of the milk base. Did you happen to see this recipe which I republished recently, Sausage & Kale Split-Pea Soup? It's not vegetarian (though another reader veganized and loved it) but I know it freezes well.

    A huge bag of kale just might be a curse! I tend to use it in smaller bits and pieces. A little bit goes a long way ... let me know what you come up with, I'd love more ideas!

  7. This looks amazing, really good for some wintery or comfort food. Shame it won't freeze so well but that's alright, I'll just have to eat all of it at once!

  8. Looks great! (I'll be substituting the chicken broth for veggie broth, though :-) ).

  9. I love this soup. Probably it will be very nice to serve with noodles or bread. Sometimes, I let the green vegetables go through boiling water so it can keep the greens in nice color. :)


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna