Creamy Potato Soup with Cabbage (Print View)

Velvety potato and cabbage soup with butter, cream, and aromatic herbs. Vegetarian-friendly and perfectly comforting.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (approximately 14 ounces), thinly sliced
05 - 1.5 pounds 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 Prepare:

01 - Melt butter in a large soup pot over medium heat. Add diced onion and cook for approximately 4 minutes until softened and translucent, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Add sliced cabbage and diced carrots to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to the pot. Increase heat and bring to a rolling boil, then reduce heat to maintain a gentle simmer.
05 - Cook 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 maintaining some vegetable chunks for body and texture.
07 - Stir in milk or cream. Season with salt, freshly ground black pepper, and nutmeg to taste. Heat through gently without allowing the soup to boil.
08 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve immediately with crusty bread on the side if desired.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that tastes far more luxurious than the effort required.
  • The partial blending gives you both silky smoothness and satisfying texture in every spoonful.
  • It reheats beautifully, which means leftovers actually get better as the flavors deepen overnight.
  • You can make it as rich or as light as your mood demands by adjusting the cream.
02 -
  • Don't skip the partial blending step, it's what transforms this from vegetable soup into something creamy and cohesive.
  • If your stock is already salty, go easy on additional salt until the very end or you'll overshoot it.
  • Reheating the soup the next day requires a gentle hand, low heat and a splash of milk or stock to loosen it back up.
03 -
  • Slice the cabbage thinner than you think you need to, it cooks down significantly and integrates better into the soup.
  • Taste the soup before adding the cream, sometimes the vegetables are sweet enough and you can use less dairy than you planned.
  • If you don't have an immersion blender, transfer half the soup to a regular blender, purée it, and stir it back in for the same effect.
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