Creamy Potato Soup with Cabbage

There's a certain quiet satisfaction in watching steam curl up from a pot of soup on a gray afternoon. I stumbled onto this combination during a week when my vegetable drawer was oddly full of cabbage and potatoes, leftovers from two separate dinner plans that never happened. What started as frugal improvisation turned into something I now crave when the air gets cold. The cabbage melts into the broth in a way that surprises people who think they don't like cabbage, and the potatoes do all the heavy lifting to make it creamy without much fuss.

I made this for a friend who'd had a rough week, the kind where nothing catastrophic happens but everything feels slightly off. She sat at my kitchen table while I cooked, and we didn't talk much, just let the smell of sautéing onions and thyme fill the space. When I ladled it into bowls and she took the first bite, she exhaled in a way that told me the soup had done its job. Sometimes comfort isn't about complexity.

Ingredients

• Unsalted butter: The foundation of flavor here, it coaxes sweetness from the onions and adds a roundness you don't get from oil alone.
• Yellow onion: I dice mine small so it nearly disappears into the soup, leaving behind just its gentle sweetness.
• Garlic: Two cloves is enough to make the kitchen smell like home without overpowering the delicate cabbage.
• Green cabbage: Slice it thin and it becomes tender and almost sweet as it simmers, nothing like the raw crunch you might expect.
• Russet potatoes: Their high starch content is what makes this soup creamy when blended, no need for flour or thickeners.
• Carrots: They add a touch of earthiness and a slight sweetness that balances the cabbage beautifully.
• Vegetable stock: Homemade is lovely, but a good quality store bought works perfectly when life is busy.
• Whole milk or cream: This is where you decide how indulgent you want to be, I usually land somewhere in between.
• Bay leaf: It adds a subtle herbal note that you'd miss if it weren't there, trust me.
• Dried thyme: A little goes a long way, it brings warmth without being bossy.
• Salt, pepper, and nutmeg: Season thoughtfully, the nutmeg is optional but it adds a whisper of something special.
• Fresh parsley: Brightens the whole bowl and makes it look like you tried harder than you did.

Instructions

Start with the aromatics:

Melt the butter over medium heat and add the diced onion, stirring occasionally until it turns soft and translucent, about 4 minutes. The butter should foam gently, not sizzle aggressively.

Wake up the garlic:

Stir in the minced garlic and let it cook for just a minute until the smell hits you. Any longer and it risks bitterness.

Soften the vegetables:

Toss in the sliced cabbage and diced carrots, stirring them around for about 5 minutes. They'll start to soften and shrink, making room in the pot.

Build the base:

Add the potatoes, bay leaf, thyme, and vegetable stock, then bring everything to a boil. Once it's bubbling, lower the heat to a gentle simmer and let it cook uncovered.

Simmer until tender:

Let it go for 20 to 25 minutes, until the potatoes break apart easily when pressed with a spoon. The cabbage should be meltingly soft.

Blend to your liking:

Fish out the bay leaf, then use an immersion blender to partially purée the soup, leaving some chunks for texture. If you blend it all smooth, you lose the rustic charm.

Finish with cream:

Stir in the milk or cream and season with salt, pepper, and a pinch of nutmeg if you like. Warm it through gently without letting it boil, or the dairy might separate.

Serve it up:

Ladle into bowls, scatter fresh parsley on top, and set out crusty bread if you have it. The soup is ready to do what soup does best.

Save

One evening my neighbor stopped by just as I was finishing a batch, and I sent her home with a jarful still warm. She texted me later that night saying her kids, who normally stage protests against vegetables, had asked for seconds. I think it's because the cabbage doesn't announce itself, it just quietly makes everything better. That's when I realized this soup had become one of my quiet victories.

Making It Your Own

This recipe is forgiving in the best way. If you want it vegan, swap the butter for olive oil and use oat or cashew milk, the texture stays creamy. For something heartier, stir in chopped cooked bacon or sliced smoked sausage just before serving. Yukon Gold potatoes instead of russets will give you an even silkier finish. I've also added a handful of white beans once when I needed more protein, and it worked beautifully.

What to Serve Alongside

Crusty sourdough or a simple baguette is my go to, something with a good chew to dunk into the bowl. A crisp green salad with a sharp vinaigrette cuts through the richness nicely. If you're feeling fancy, a glass of chilled Riesling mirrors the slight sweetness of the cabbage and carrots. Sometimes I just eat it on its own with a big spoon and call it dinner.

Storage and Reheating

This soup keeps well in the fridge for up to four days, and honestly, it tastes even better the next day once the flavors have had time to settle in. I store it in a large glass container with a tight lid. When reheating, do it slowly over low heat and add a splash of milk or stock if it's thickened up too much.

• Let the soup cool completely before refrigerating to avoid condensation and watery separation.
• Freeze individual portions in freezer safe containers for up to three months, just thaw overnight in the fridge.
• Garnish with fresh parsley only after reheating, not before storing, so it stays bright and green.

Save

I hope this soup finds its way into your regular rotation the way it has mine. There's something deeply reassuring about a pot of something warm waiting on the stove when the world feels cold.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply substitute the butter with olive oil and use your favorite plant-based milk in place of dairy milk or cream.

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes can also be used for an even richer, creamier result.

→ How do I achieve the perfect creamy texture?

Use an immersion blender to partially purée the soup, leaving some chunks for body. Blend about half the soup for the best balance of creamy and chunky textures.

→ Can I add meat to this soup?

Absolutely. Chopped cooked bacon or smoked sausage makes an excellent addition for a heartier, non-vegetarian version with extra smoky flavor.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or milk if needed to restore the creamy consistency.

→ What wine pairs well with this soup?

A crisp white wine like Riesling complements the creamy texture and subtle sweetness of the cabbage beautifully.