Creamy Potato Soup with Cabbage (Printable)

Velvety potato and cabbage blend with cream, butter, and aromatic vegetables. Comfort in a bowl.

# Ingredient list:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (about 14 oz), thinly sliced
05 - 1.5 lbs russet potatoes, peeled and diced
06 - 2 medium carrots, peeled and diced

→ Liquids

07 - 4 cups vegetable stock
08 - 1 cup whole milk or heavy cream

→ Seasonings

09 - 1 bay leaf
10 - 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper to taste
12 - Pinch of nutmeg, optional

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread for serving, optional

# How-to:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for approximately 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots to the pot. Sauté for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock to the pot. Bring to a boil, then reduce heat and maintain a gentle simmer.
05 - Simmer uncovered for 20 to 25 minutes until potatoes and cabbage are very tender and easily pierced with a fork.
06 - Remove the bay leaf. Using an immersion blender, partially purée the soup to achieve a creamy consistency while preserving some vegetable chunks for texture and body.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through over low heat without allowing the soup to boil.
08 - Ladle soup into serving bowls, garnish with fresh parsley, and serve immediately with crusty bread on the side if desired.

# Expert Advice:

01 -
  • It transforms humble pantry staples into something silky and surprisingly elegant without any fuss.
  • The texture is pure comfort, creamy but still hearty enough to feel like a real meal.
  • You can make it your own with whatever odds and ends are sitting in your fridge.
  • It reheats beautifully, tasting even better the next day when the flavors have had time to settle in together.
02 -
  • If you blend the soup while it's still boiling hot, steam can build up and blow the lid off your blender, so let it cool for a few minutes first or leave the lid slightly ajar with a towel over it.
  • Russet potatoes break down into creaminess, but if you use waxy potatoes like red or fingerling, the soup will stay more chunky and less velvety.
  • Don't skip removing the bay leaf before blending, biting into a stray piece of it is unpleasant and can even be sharp.
03 -
  • Slice the cabbage as thinly as possible so it practically dissolves into the soup, adding body without any tough, fibrous bits.
  • Taste the soup before adding the cream, sometimes it needs more salt than you think, and dairy can dull the seasoning if you don't adjust it first.
  • If the soup tastes flat, a tiny splash of apple cider vinegar or lemon juice will wake up all the flavors without making it taste sour.
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