Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, sweet carrots, and cream. A comforting bowl ready in 50 minutes.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage, 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 Steps:

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

# Expert Suggestions:

01 -
  • It turns humble pantry staples into something that tastes like youve been simmering it all day.
  • The cabbage melts into the soup and adds a gentle sweetness you didnt know you needed.
  • Its the kind of bowl that warms you from the inside and makes you want to curl up with a book.
  • You can make it as creamy or as chunky as you like with just a few pulses of the blender.
02 -
  • Dont add the cream until the very end and keep the heat low after you stir it in, or it can split and ruin the silky texture.
  • If you blend the soup too much it turns into baby food, so pulse it just enough to thicken it while keeping some vegetable chunks.
  • Russet potatoes are key because they break down and thicken the soup naturally, waxy potatoes wont do the same job.
03 -
  • Taste the soup before adding any cream because the stock might already have enough salt, and you can always add more but you cant take it away.
  • Use an immersion blender right in the pot to save yourself the mess and danger of transferring hot liquid to a blender.
  • A pinch of nutmeg might sound strange, but it deepens the flavor in a way that feels like a warm hug.
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