Save My neighbor brought me a bag of cabbage from her garden last fall, and I stood in my kitchen wondering what to do with half a head of it. I had potatoes, butter, and not much of a plan. What came together that evening was this soup, creamy and mild, with just enough sweetness from the cabbage to make it feel like a hug in a bowl. I've made it dozens of times since, tweaking and tasting, and it never gets old.
I served this to my sister during a snowstorm, and she scraped her bowl clean before asking for seconds. She told me it reminded her of something our grandmother used to make, though I'd never tasted that version. Sometimes a recipe finds its way into your heart not because it's fancy, but because it feels like home.
Ingredients
- Unsalted butter: This is your flavor foundation, giving the soup a rich, rounded base that olive oil just can't match, though you can swap it for a vegan version if needed.
- Yellow onion: A large one adds sweetness and depth as it softens into the soup, so don't rush this step or you'll miss that caramelized undertone.
- Garlic: Just two cloves are enough to add warmth without overpowering the delicate cabbage and potato flavors.
- Green cabbage: Thinly sliced cabbage becomes tender and slightly sweet as it simmers, adding body and a gentle earthiness to every spoonful.
- Russet potatoes: These starchy potatoes break down easily, thickening the soup naturally and giving it that velvety texture when blended.
- Carrots: They add a hint of color and a whisper of sweetness that balances the savory stock.
- Vegetable stock: Use a good quality stock here, it's the backbone of the soup and you'll taste the difference.
- Whole milk or cream: Stirred in at the end, this brings everything together into a luscious, comforting finish.
- Bay leaf and thyme: These dried herbs add quiet, earthy notes that make the soup feel like it's been simmering all day.
- Salt, pepper, and nutmeg: Season generously, and that tiny pinch of nutmeg is optional but magical, it lifts the whole pot.
- Fresh parsley: A handful of chopped parsley at the end adds brightness and a pop of green that makes each bowl feel fresh.
- Crusty bread: Not essential, but tearing into warm bread while you eat this soup is one of life's small joys.
Instructions
- Start with the aromatics:
- Melt the butter in a large pot over medium heat, then add the diced onion and let it cook gently until it turns soft and translucent, about 4 minutes. Stir in the garlic and let it sizzle for just a minute until your kitchen smells warm and inviting.
- Add the vegetables:
- Toss in the sliced cabbage and diced carrots, stirring them around so they get coated in the buttery onion mixture. Let them sauté for about 5 minutes until they start to soften and the cabbage begins to wilt.
- Build the base:
- Add the diced potatoes, bay leaf, thyme, and vegetable stock, then bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for 20 to 25 minutes, until the potatoes are tender enough to break apart with a spoon.
- 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 don't have an immersion blender, carefully transfer half the soup to a regular blender, purée 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 without letting it boil, or the cream might separate.
- Serve and enjoy:
- Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot with crusty bread on the side. This is the kind of meal that makes you want to sit down and savor every bite.
Save One rainy Tuesday, I made a double batch of this soup and brought some to a friend who'd just had a baby. She texted me later that night saying it was the first real meal she'd had time to enjoy in days. That's when I realized this soup isn't just food, it's comfort you can share.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days in an airtight container. When you reheat it, do so gently on the stovetop over low heat, stirring occasionally, because microwaving can make the texture grainy. If it's thickened too much in the fridge, just add a splash of stock or milk to loosen it up. I've even frozen individual portions, though the texture of the potatoes can change slightly, it still tastes wonderful.
Variations to Try
For a vegan version, swap the butter for olive oil and use your favorite unsweetened plant milk, oat or cashew work especially well. If you want a heartier soup, stir in some crispy chopped bacon or sliced smoked sausage just before serving. Yukon Gold potatoes will give you an even creamier result if you have them on hand. I've also added a handful of fresh spinach at the end for extra color and nutrition, it wilts right in and tastes wonderful.
Serving Suggestions
This soup pairs beautifully with a crisp white wine like Riesling, which complements the subtle sweetness of the cabbage. A thick slice of sourdough or a warm baguette is perfect for dipping and soaking up every last bit. If you want to make it a full meal, serve it alongside a simple green salad dressed with lemon and olive oil.
- Top with a dollop of sour cream or crème fraîche for extra richness.
- Sprinkle with croutons or toasted seeds for a bit of crunch.
- Serve in bread bowls for a cozy, hands-on dinner experience.
Save This is the kind of soup that makes you glad you took the time to cook something from scratch. It's simple, it's forgiving, and it fills your kitchen with the kind of warmth that lingers long after the bowls are empty.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores well 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. The flavors often deepen overnight.
- → What type of cabbage works best?
Green cabbage is recommended for its mild, slightly sweet flavor and tender texture when cooked. Savoy cabbage also works beautifully and adds a delicate quality to the finished dish.
- → How can I make this soup vegan?
Simply replace the butter with olive oil and use unsweetened plant-based milk such as oat, cashew, or coconut milk. Ensure your vegetable stock is vegan-certified.
- → Can I freeze leftover soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.
- → What can I substitute for russet potatoes?
Yukon Gold potatoes are an excellent alternative, offering a naturally buttery, creamy texture. Red potatoes work too but provide a slightly firmer consistency in the finished soup.
- → How do I achieve the perfect creamy consistency?
Blend only half to two-thirds of the soup, leaving chunks of potato and vegetables for texture. If too thick, add more stock or milk gradually until you reach your desired consistency.