Creamy Potato Soup with Cabbage (Printable version)

Velvety potato soup with tender cabbage, carrots and cream. Comforting European-style dish ready in 50 minutes.

# 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

# Step-by-step guide:

01 - Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, approximately 4 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the thinly sliced cabbage and diced carrots, then sauté for 5 minutes until beginning to soften.
04 - Add the diced potatoes, bay leaf, dried thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until the potatoes and cabbage are very tender.
06 - Remove the bay leaf. Use an immersion blender to purée the soup partially for a creamy texture while leaving some chunks for body and texture.
07 - Stir in the milk or heavy cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not bring to a boil.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert tips:

01 -
  • It turns humble vegetables into something that tastes like you fussed over it for hours.
  • The cabbage adds a gentle sweetness that sneaks up on you in the best way.
  • You can blend it smooth or leave it chunky depending on your mood.
  • It reheats beautifully, so leftovers actually get better the next day.
02 -
  • Don't skip removing the bay leaf before blending, I forgot once and had to fish out chewy bits from every bowl.
  • Add the cream off the heat or on very low, boiling it can make the soup grainy and separated.
  • If your cabbage is older and tough, give it an extra few minutes in the sauté step so it has time to sweeten.
03 -
  • Slice your cabbage as thin as you can manage, it breaks down faster and blends into the soup more smoothly.
  • Taste before adding salt at the end, vegetable stock can be surprisingly salty and you don't want to overdo it.
  • If the soup feels too thick after blending, thin it with a little extra stock rather than water so you don't lose flavor.
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