Creamy Potato Soup with Cabbage

The kitchen smelled like butter and onions, and I stood at the stove stirring a pot that looked far too plain to become anything special. My neighbor had dropped off half a cabbage with a shrug and a laugh, saying she had no idea what to do with it. I tossed it into a soup with potatoes, milk, and a bay leaf I found in the back of the cupboard. What came out of that pot an hour later was so silky and comforting that I ladled myself a second bowl before I even sat down.

I made this soup on a Sunday when my sister came over with her kids, all of them cold and grumpy from a morning at the park. They were skeptical when I said it had cabbage in it, but after the first spoonful, the smallest one asked if we could have soup like this every weekend. My sister raised an eyebrow at me, surprised, and I just smiled and poured her another bowl.

Ingredients

• Unsalted butter: This is your flavor foundation, the first thing that hits the pan and fills the kitchen with warmth, so dont skip it or swap it unless you have to.
• Yellow onion: Dice it fine so it melts into the background and sweetens the broth without being noticed.
• Garlic: Just two cloves, minced small, and added after the onion so it doesnt burn and turn bitter.
• Green cabbage: Slice it thin so it cooks down fast and becomes tender and almost sweet as it simmers.
• Russet potatoes: These break down beautifully and give the soup that thick, creamy body even before you add any cream.
• Carrots: They add a touch of natural sweetness and a pop of color that makes the soup feel complete.
• Vegetable stock: Use good quality stock here because it carries all the flavors together.
• Whole milk or cream: This is what makes the soup velvety and rich, stirred in at the very end so it stays silky.
• Bay leaf: One leaf adds a subtle earthy note that you wont taste directly but will miss if its not there.
• Dried thyme: A half teaspoon is all you need to give the soup an herbal backbone.
• Salt, black pepper, and nutmeg: Season at the end when you can actually taste it, and the nutmeg is optional but magic.
• Fresh parsley: Chop it last minute and sprinkle it on top for a bright, grassy finish.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the diced onion and let it cook until its soft and translucent, about four minutes. The smell alone will make you hungry.

Add the garlic:

Stir in the minced garlic and cook for just one minute until it smells sweet and fragrant, watching carefully so it doesnt brown.

Sauté the vegetables:

Toss in the sliced cabbage and diced carrots, stirring them around for five minutes until they start to soften and shrink down. The cabbage will lose its raw crunch and start to glisten.

Build the base:

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

Simmer until tender:

Let the soup simmer for twenty to twenty five minutes, stirring occasionally, until the potatoes are so tender they fall apart when you press them with a spoon. The cabbage should be melt in your mouth soft.

Blend to your liking:

Remove the bay leaf, then use an immersion blender to partially purée the soup, leaving some chunks for texture. If you dont have an immersion blender, carefully transfer half the soup to a regular blender, blend it, and stir it back in.

Finish with cream:

Stir in the milk or cream, then taste and season with salt, pepper, and a pinch of nutmeg if you like. Warm it through gently but dont let it boil or the cream might curdle.

Serve it hot:

Ladle the soup into bowls, sprinkle each one with fresh parsley, and serve with crusty bread on the side if you have it.

Save

One evening I brought a container of this soup to a friend who had just had a baby, and she texted me later that night saying it was the first meal in days that didnt come from a takeout bag. She said it tasted like someone cared, and I realized thats exactly what a good pot of soup is supposed to do.

Making It Your Own

This soup is endlessly adaptable, and Ive learned not to be precious about it. If you want it vegan, swap the butter for olive oil and use oat milk or coconut cream at the end. For something heartier, stir in chopped cooked bacon or sliced smoked sausage just before serving. Yukon Gold potatoes make it even creamier if you have them on hand, and a splash of white wine in with the stock adds a lovely brightness.

What to Serve With It

I almost always serve this with crusty bread, the kind you can tear apart and dip into the soup until its soaked through. A crisp white wine like Riesling is beautiful alongside it, especially if youre serving it for company. Sometimes I top each bowl with a drizzle of good olive oil and a few cracks of black pepper, and it feels like something youd get at a small cafe in the countryside.

Storage and Reheating

This soup keeps well in the fridge for up to four days, and it actually tastes better the next day once the flavors have had time to settle. Reheat it gently on the stove over low heat, adding a splash of milk or stock if it has thickened too much. I dont recommend freezing it because the cream can separate when thawed, but if you plan to freeze it, leave the cream out and stir it in fresh after reheating.

• Let the soup cool completely before transferring it to an airtight container.
• Reheat individual portions in the microwave for two to three minutes, stirring halfway through.
• If the texture seems off after storing, whisk it gently as it warms to bring it back together.

Save

This soup has become my answer to cold nights, surprise guests, and days when I just need something simple and good. I hope it becomes that for you too.

Questions & Answers

→ Can I make this soup dairy-free?

Yes, substitute the butter with olive oil and use your favorite plant-based milk such as oat or cashew milk for a creamy vegan version.

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes are an excellent alternative for an even richer, buttery result.

→ How do I achieve the perfect texture?

Use an immersion blender to partially purée the soup, leaving some vegetable chunks for body. This creates a creamy base while maintaining satisfying texture throughout.

→ Can I add meat to this soup?

Absolutely. Chopped cooked bacon or smoked sausage makes an excellent addition for a heartier, non-vegetarian version. Add them when stirring in the cream.

→ 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 milk or stock if needed to restore the creamy consistency.

→ What can I serve alongside this soup?

Crusty bread is perfect for dipping. Pair with a crisp white wine like Riesling or a simple green salad for a complete meal.