Save to Pinterest Steam was curling up from the pot when my neighbor knocked on the door with half a cabbage she didn't know what to do with. I'd been planning potato soup anyway, so I shrugged and tossed it in, not expecting much. What came out was this soft, faintly sweet bowl of comfort that neither of us could stop eating. Now I make it on purpose every time the weather turns.
I served this to a friend who swore she hated cabbage, and she scraped her bowl clean without saying a word. When she finally looked up, she asked what made it taste so good. I told her it was cabbage, and she didn't believe me until I showed her the pot. Sometimes the things we think we don't like just need the right company.
Ingredients
- Unsalted butter: This gives the soup its silky base and helps the onions turn golden without burning.
- Yellow onion: The backbone of the flavor, it sweetens as it softens and fills the kitchen with that unmistakable warmth.
- Garlic: Just two cloves are enough to add depth without overpowering the gentle vegetables.
- Green cabbage: Slice it thin so it melts into the soup, adding body and a subtle sweetness you wouldn't expect.
- Russet potatoes: These break down beautifully when blended, creating that creamy texture without needing loads of cream.
- Carrots: They bring a touch of color and earthy sweetness that balances the starchiness of the potatoes.
- Vegetable stock: Use a good quality one, it makes all the difference when the flavors are this simple.
- Whole milk or cream: This is what turns the soup from nice to luxurious, stirred in at the very end.
- Bay leaf and thyme: Quiet herbs that work in the background, rounding out the vegetables without stealing the show.
- Nutmeg: Just a pinch wakes everything up in a way that's hard to name but impossible to miss.
- Fresh parsley: A handful of green at the end makes it feel finished and alive.
Instructions
- Start with the aromatics:
- Melt the butter in a large pot over medium heat and add the diced onion. Let it cook gently until it's soft and see through, about four minutes, stirring now and then so nothing sticks.
- Add the garlic:
- Toss in the minced garlic and stir for just a minute until the smell fills your kitchen. Don't let it brown or it'll turn bitter.
- Soften the cabbage and carrots:
- Add the sliced cabbage and diced carrots, stirring them into the butter and onion. Sauté for five minutes until they start to wilt and soften at the edges.
- Build the soup base:
- Add the diced potatoes, bay leaf, thyme, and vegetable stock. Bring everything to a boil, then lower the heat to a gentle simmer.
- Simmer until tender:
- Let it cook uncovered for 20 to 25 minutes, stirring occasionally, until the potatoes are soft enough to mash with the back of a spoon. The cabbage should be meltingly tender by now.
- Blend for creaminess:
- Fish out the bay leaf and use an immersion blender to purée about half the soup, leaving some chunks for texture. If you like it completely smooth, blend it all.
- Finish with cream:
- Stir in the milk or cream and season with salt, pepper, and a pinch of nutmeg. Warm it through gently without letting it boil, or the cream might split.
- Serve it hot:
- Ladle the soup into bowls, scatter fresh parsley on top, and serve with crusty bread if you've got it. It's perfect just like this.
Save to Pinterest This soup has become my go to when someone needs comfort but I don't know what to say. I show up with a container still warm, and it does the talking for me. Food like this doesn't need to be fancy to matter.
Making It Your Own
If you want to go vegan, swap the butter for olive oil and use oat or cashew milk instead of cream. I've done this for a friend with dairy issues and honestly couldn't tell the difference. For a heartier version, stir in crispy bacon or diced smoked sausage at the end. Yukon Gold potatoes work beautifully too if you want extra creaminess without adding more cream.
What to Serve Alongside
A thick slice of sourdough or rye bread is all you really need, something with a good crust to dip into the bowl. I like pairing this with a simple green salad dressed with lemon and olive oil to cut through the richness. If you're pouring wine, a crisp Riesling complements the subtle sweetness of the cabbage without competing with it.
Storing and Reheating
This soup keeps in the fridge for up to four days in a sealed container, and I think it tastes even better the next day once the flavors settle. Reheat it gently on the stovetop, adding a splash of milk or stock if it's thickened up too much. It freezes well for up to three months, though the texture might be slightly less silky after thawing.
- Let it cool completely before transferring to freezer safe containers.
- Thaw overnight in the fridge for the best texture.
- Stir in fresh cream after reheating to bring back that velvety finish.
Save to Pinterest There's something about a pot of soup that makes a house feel like a home, and this one does it without any fuss. I hope it warms your kitchen the way it's warmed mine.
Questions & Answers
- → Can I make this soup vegan?
Yes, simply replace the butter with olive oil and use your favorite plant-based milk instead of dairy milk or cream. The texture will remain creamy and delicious.
- → What type of potatoes work best?
Russet potatoes are recommended for their starchy texture that creates creaminess when blended. Yukon Gold potatoes are an excellent alternative if you want extra richness.
- → How do I achieve the right consistency?
Use an immersion blender to partially purée the soup, leaving some chunks for texture. Blend about half the soup for a creamy base while maintaining satisfying vegetable pieces.
- → Can I add meat to this soup?
Absolutely. Chopped cooked bacon or smoked sausage can be stirred in during the final step for a heartier, non-vegetarian version with added smoky flavor.
- → How should I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or stock if it thickens too much.
- → What can I serve alongside this soup?
Crusty bread is perfect for dipping. A crisp white wine like Riesling pairs beautifully with the creamy texture and subtle sweetness of the cabbage.