Creamy Potato Soup with Cabbage (Printable Version)

Velvety potato soup with tender cabbage, carrots, and a hint of sweetness. Perfect for cozy evenings.

# List of Ingredients:

→ 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 (approximately 14 ounces)
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 potatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
05 - Remove bay leaf. Use an immersion blender to purée the soup partially, leaving some vegetable chunks for texture and body.
06 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
07 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It turns humble vegetables into something velvety and luxurious without any fuss.
  • The cabbage adds a subtle sweetness that balances perfectly with the creamy potatoes.
  • You can make it as smooth or as chunky as you like, depending on your mood.
  • It reheats beautifully, so leftovers taste just as comforting the next day.
02 -
  • Don't skip the partial blending, leaving some chunks gives the soup body and makes it more satisfying to eat.
  • Add the cream at the end and keep the heat low, boiling it can cause the milk to curdle and ruin the texture.
  • If your cabbage is especially thick, slice it thinner than you think you should so it cooks evenly.
03 -
  • If the soup feels too thick after blending, thin it with a splash of stock or milk until it's just right.
  • A drizzle of good olive oil on top before serving adds a surprising richness and makes it feel a bit more special.
  • Don't rush the onions at the beginning, letting them soften slowly builds a sweeter, deeper flavor throughout the soup.
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