Loaded Baked Potato Cabbage Soup

If you love a loaded baked potato but want something a little lighter and more veggie-packed, this loaded baked potato cabbage soup is about to become your new favorite weeknight dinner. It has all the creamy, cheesy, bacony goodness of a fully loaded potato, but with tender shreds of cabbage that make it even more satisfying. Plus, it's incredibly budget-friendly—just a few simple ingredients come together for a cozy meal that feeds a crowd without breaking the bank.

This soup is perfect for busy families. It comes together in about 40 minutes using one pot, which means less cleanup and more time to relax. The ingredients are basic pantry staples: potatoes, cabbage, broth, milk, cheese, and bacon. You can even use leftover baked potatoes or a bag of frozen shredded hash browns to save time. It's the kind of meal that makes a cold winter evening feel warm and comforting.

Whether you're looking for a new way to use up cabbage or you simply want a creamy potato soup with extra texture, this recipe delivers. It's thick, hearty, and loaded with flavor. Let's get cooking.

Why You'll Love This Recipe

• Budget-friendly: Potatoes and cabbage are two of the most affordable vegetables. A whole head of cabbage costs pennies, and potatoes are a staple that won't strain your grocery budget.
• One-pot wonder: Everything cooks in a single pot or Dutch oven, so cleanup is a breeze. Less time washing dishes means more time with your family.
• Creamy without heavy cream: This soup gets its silky texture from milk and a little cream cheese or sour cream. You get all the richness without the extra cost or calories.
• Packed with hidden veggies: Cabbage adds volume, fiber, and nutrients without overpowering the classic baked potato flavor. Even picky eaters will gobble it up.
• Great for meal prep: This soup tastes even better the next day. Make a big batch on Sunday and enjoy easy lunches all week.
• Customizable toppings: Set out bowls of shredded cheese, crispy bacon, green onions, and sour cream so everyone can load up their bowl just the way they like.
• Beginner-friendly: Simple techniques—sauté, simmer, and stir. If you can chop vegetables, you can make this soup. It's foolproof.

Ingredients

• 6 slices bacon – Thick-cut bacon adds smoky flavor and crispy texture. If you prefer, use turkey bacon or omit for a vegetarian version.
• 1 tablespoon butter – For sautéing the vegetables. Use unsalted to control sodium.
• 1 large onion, diced – About 1½ cups. Yellow or sweet onion works best.
• 3 cloves garlic, minced – Fresh garlic gives the best flavor, but 1 teaspoon of garlic powder can substitute.
• 3 medium russet potatoes, peeled and diced into ½-inch cubes – About 4 cups. Russets break down slightly and thicken the soup naturally.
• ½ head green cabbage, cored and thinly sliced – About 4 cups. Slice it into thin ribbons so it softens quickly.
• 4 cups low-sodium chicken or vegetable broth – Low-sodium lets you control the salt. Broth adds savory depth.
• 2 cups whole milk – For a creamy base. You can use 2% or a mix of milk and half-and-half for extra richness.
• 4 ounces cream cheese, softened – This is the secret to a luxuriously creamy soup without a lot of extra fat. Neufchâtel (low-fat cream cheese) works too.
• 1 teaspoon salt – Adjust to taste, especially if using regular broth.
• ½ teaspoon black pepper – Freshly ground is best.
• ½ teaspoon smoked paprika – Adds a subtle smokiness that pairs perfectly with bacon.
• Optional toppings: Shredded cheddar cheese, crispy bacon crumbles, sliced green onions, sour cream, and more black pepper.

Optional Substitutions

• Dairy-free: Use olive oil instead of butter, unsweetened almond or oat milk instead of whole milk, and a dairy-free cream cheese or blended cashews for creaminess. Omit the cheese or use a vegan shred.
• Lower fat: Skip the bacon and use turkey bacon or just a little olive oil. Replace cream cheese with a light version or puree some of the potatoes for thickness.
• Gluten-free: This recipe is naturally gluten-free. Just ensure your broth is certified gluten-free.
• Add protein: Stir in cooked shredded chicken, diced ham, or cooked Italian sausage after blending. Makes it a heartier meal.
• More veggies: Add shredded carrots or diced celery along with the onion for extra nutrition and sweetness.

Instructions

1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Once cool, crumble into bits. Leave about 2 tablespoons of bacon drippings in the pot (discard the rest or save for another use).
2. Sauté the aromatics: Add the butter to the pot with the drippings. Once melted, add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
3. Cook the potatoes and cabbage: Add the diced potatoes and sliced cabbage to the pot. Stir to coat with the onion mixture. Cook for 2-3 minutes, stirring occasionally.
4. Add broth and simmer: Pour in the chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes, until the potatoes are fork-tender and the cabbage is very soft.
5. Blend for creaminess (optional): For a slightly thicker soup, use an immersion blender to partially blend the soup. Give it 4-5 quick pulses—you still want plenty of chunky potatoes and cabbage. Alternatively, transfer 1 cup of the soup to a blender, puree, and stir back in. This step is optional but adds body.
6. Add dairy: Reduce heat to low. Stir in the milk and softened cream cheese until the cream cheese is fully melted and the soup is smooth. Do not let it boil after adding the dairy to avoid curdling.
7. Taste and adjust: Taste the soup and add more salt or pepper if needed. If you want a thinner consistency, add a splash more milk or broth.
8. Serve: Ladle the soup into bowls. Top with crumbled bacon, shredded cheddar cheese, a dollop of sour cream, and sliced green onions. Serve hot.

Pro Tips

• Don't skip the cream cheese: It adds a velvety texture and a slight tang that makes the soup taste extra decadent. Let it come to room temperature before adding so it melts smoothly.
• Cut potatoes uniformly: Dice them into even ½-inch cubes to ensure they cook at the same time. Larger pieces may take longer to soften.
• Slice cabbage thinly: Thin ribbons will melt into the soup as it simmers. Thick chunks will remain crunchy and may not soften fully.
• Use an immersion blender carefully: If you want a completely smooth soup, you can blend it all. But this recipe shines with some texture left behind.
• Reserve some bacon for garnish: It looks beautiful and adds a final crisp bite. Nobody wants soggy bacon on top.
• Make it ahead: The flavors deepen as the soup sits. Make it a day in advance, then reheat gently. You may need to thin it with a little broth or milk when reheating.
• Watch the salt: Bacon, broth, and cheese all add salt. Use low-sodium broth and taste before adding extra salt.
• Adjust thickness: If your soup is too thick, stir in extra broth or milk. If too thin, simmer uncovered for a few minutes to reduce.

Variations and Substitutions

• Loaded Baked Potato Cabbage Soup with Sausage: Brown 1 pound of Italian sausage with the onions. Omit the bacon or use it as a garnish. The sausage adds heartiness and spice.
• Vegan Version: Use olive oil, vegetable broth, canned coconut milk or unsweetened almond milk, and a dairy-free cream cheese. Top with vegan bacon bits and chives.
• Cheesy Broccoli Cabbage Potato Soup: Swap half the cabbage for roughly chopped broccoli florets. Add an extra ½ cup of shredded cheddar to the soup.
• Spicy Kick: Add ½ teaspoon red pepper flakes with the garlic, or stir in a minced jalapeño. Top with pepper Jack cheese.
• Herb-Infused: Add 1 teaspoon dried thyme and 1 bay leaf with the broth. Remove the bay leaf before serving. Fresh dill or parsley makes a bright garnish.
• Slow Cooker Version: Cook bacon and sauté onion and garlic as directed, then transfer everything except the dairy to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in milk and cream cheese during the last 30 minutes.

Storage and Reheating

Fridge

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it sits; thin it with a splash of milk or broth when reheating.

Freezer

This soup freezes well, though the dairy may separate slightly. Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Stir well after reheating to recombine.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If using a microwave, heat in 30-second bursts, stirring between each. Avoid boiling to prevent curdling.

FAQ

Can I make this soup without cream cheese? Yes, you can skip the cream cheese and use an extra ½ cup of milk or heavy cream. The soup will be slightly less rich but still creamy.

What kind of potatoes are best? Russet potatoes are ideal because they break down slightly and thicken the soup naturally. Yukon Golds work too but hold their shape a bit more.

Can I use pre-shredded cabbage? Absolutely. A bag of coleslaw mix works great and saves time. Just skip the slicing step.

How can I make this soup thicker? Mash some of the potatoes with a potato masher directly in the pot, or blend a portion of the soup. You can also stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

Is this soup good for meal prep? Yes! It keeps well in the fridge and freezes nicely. Portion it into individual containers for easy lunches or dinners.

Can I add other vegetables? Definitely. Carrots, celery, or even frozen mixed vegetables would be delicious. Add them with the potatoes and cabbage.

What can I serve with this soup? Crusty bread, a simple green salad, or garlic bread are perfect. For a full meal, add a side of roasted chicken or a grilled cheese sandwich.

Why did my soup become grainy? If the cream cheese wasn't fully softened or the soup boiled after adding dairy, the fat can separate. Stir vigorously or use an immersion blender to smooth it out.