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Vegetarian, Northern, Eastern and Western France

Cabbage and potato soup with comté toasts

Cabbage and potato soup is a country style soup for 4 people, ready in 55 minutes, very easy to make, for about €1.40 per person. It combines green cabbage, leeks, carrots and potatoes simmered in broth, served with melted comté toasts. The key is letting the cabbage cook gently so it stays tender without turning overpowering.

Tonight, a country style soup with green cabbage, potatoes and leeks, with golden comté toasts on the side.

Cabbage and potato soup with comté toasts
Total time
55 min
Difficulty
Very easy
Cost per person
€1.40
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This is a soup that fills the kitchen with that cozy winter smell, with soft green cabbage, potatoes that thicken the broth naturally, and leeks that add a mellow note. The cabbage keeps some character without taking over, especially if you follow the blanching trick. The carrots bring a touch of sweetness and color to the bowl.

This is the kind of weeknight dinner you reach for when you want something simple and warming, the one that practically makes itself while it simmers on the stove. The melted comté toasts turn this soup into a full meal, with cheese that gets crisp at the edges. Mon Chou likes to serve it on cool fall and winter evenings, whether it's a quick weeknight or a relaxed Sunday with extended family.

The ingredients

4 people

Fruits and vegetables

  • Green cabbage 0.5
  • Potatoes 500 g
  • Leeks 2
  • Carrots 2
  • Onion 1

Dairy

  • Butter 20 g
  • Comté cheese 120 g

Pantry

  • Vegetable bouillon cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Country bread 4 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Thinly slice the cabbage, leeks and onion, and dice the carrots and potatoes.

    Remove the thick central rib from the cabbage, it's tough.

  2. Sweat the onion and leeks in the butter, then add the cabbage and let it cook down. 8 min

    Stir occasionally, the cabbage will shrink a lot in volume.

  3. Add the carrots, potatoes, a liter and a half of water and the bouillon cube, then let it simmer. 30 min

    Keep it at a gentle simmer so the vegetables stay whole.

  4. Top slices of bread with comté and broil until golden and bubbly. 5 min

    An 18 month aged comté has more flavor on the toasts.

  5. Adjust the seasoning and serve the soup with the toasts.

    A pinch of caraway in the soup helps with digesting the cabbage.

Our tips to get it right

  • Cut the potatoes and carrots into evenly sized pieces so they cook at the same rate and the soup has a consistent texture.
  • For a creamier soup, mash some of the potatoes with a fork right in the pot toward the end of cooking.
  • Pick a fairly thick, slightly stale country bread for the toasts, it holds up better under melted comté without turning soggy.

The variations

  • Swap the comté for emmental or gruyère if that's what you have on hand, it still melts and browns nicely.
  • For a lactose free version of the toasts, use a plant based cheese that melts well and keep the rest of the recipe as is.
  • For a quicker meal, chop the vegetables smaller and cut the simmering time to twenty minutes, the texture will be just slightly less soft.

What to serve it with

  • A green salad with vinaigrette
  • A glass of dry cider
  • A handful of shelled walnuts

Storage

This soup keeps for 3 days in the refrigerator in a sealed container. It freezes well for up to 2 months, ideally without the toasts. Reheat gently over low heat, stirring occasionally, and make fresh comté toasts right before serving.

Questions about this dish

Can I use a different type of cabbage?

Yes, savoy or white cabbage both work well here. The cooking time stays about the same, just taste and adjust based on how tender you like it.

Do I really need to blanch the cabbage first?

It's not required, but it makes the cabbage easier to digest and less strong smelling while it cooks. Three minutes in boiling water, then drain, is enough.

Can I make this soup ahead of time?

Yes, it actually tastes even better reheated the next day once the flavors settle. Just make the comté toasts right before serving so they stay crisp.

How do I make this soup work for kids who don't like cabbage?

Blend part of the soup to smooth out the texture and soften the cabbage flavor. The comté toasts also go a long way in making the dish appealing to kids.

How long does it take to make a cabbage and potato soup with comté toasts?

Count 55 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a cabbage and potato soup with comté toasts?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a cabbage and potato soup with comté toasts cost?

About €1.40 per serving, or €5.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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