Baked Potato and Cabbage Soup

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  • Complexity: easy
  • 20 minutes
  • 1 hour 40 minutes
  • 2 hours
  • Serves: 6
Baked Potato and Cabbage Soup

Hearty and satisfying, this rustic potato soup is finished au gratin with buttery fontina cheese.


  • 3 large Washington Russet potatoes, scrubbed (peels on)
  • 2 tbsp extra virgin olive oil
  • 4 drained canned anchovies, chopped
  • 1 large onion, chopped
  • 1/4 cup dry white wine
  • 4 cups chicken broth
  • 2 tsp finely chopped fresh oregano
  • 2 tbsp butter
  • 1 small head savoy cabbage, cored and sliced (about 8 cups)
  • 3/4 cup shredded fontina cheese


Stuff reserved potato skins with your favorite shredded cheese blend and bake until melted for easy cheesy potato skins.

Substitute fontina cheese with Swiss or Gouda cheese if desired.

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