Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, carrots, and aromatic herbs for cozy evenings.

# 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 (approximately 14 ounces), 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 Make It:

01 - Melt butter in a large 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 vegetables begin to soften.
04 - Add 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 potatoes and cabbage are very tender.
06 - Remove bay leaf. Use an immersion blender to purée the soup partially, leaving some chunks for body and texture.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It turns humble vegetables into something silky and satisfying without any fancy ingredients.
  • The soup thickens naturally as the potatoes break down, so you get that creamy texture without flour or heavy cream.
  • It reheats beautifully and tastes even better the next day when the flavors have mingled.
  • You can make it as smooth or as chunky as you like, depending on your mood.
02 -
  • Don't skip the step of sautéing the cabbage first, it mellows the flavor and keeps the soup from tasting too sharp or vegetal.
  • If you blend the soup completely smooth, you lose the rustic charm, so leave some potato and cabbage chunks for body and texture.
  • Add the cream at the very end and keep the heat low, boiling it will make the soup look curdled and separated.
03 -
  • Use a mandoline or very sharp knife to slice the cabbage thinly, it cooks faster and blends more smoothly into the soup.
  • Taste the soup before adding the nutmeg, a little goes a long way and it can easily overpower the delicate flavors.
  • If your soup tastes flat, add a squeeze of lemon juice or a splash of white wine vinegar, the acidity will brighten everything up.
Go back