Save There was an evening last winter when I opened the fridge to find only half a cabbage, some tired potatoes, and a carton of cream about to expire. Instead of ordering takeout, I threw it all into a pot with butter and stock, and what emerged was this silky, surprisingly sweet soup that made me forget I was improvising. My partner came home to the smell of caramelized onions and something earthy, and before I could apologize for the humble dinner, they'd already poured themselves a second bowl. Sometimes the best recipes come from necessity, and this one has stayed in my rotation ever since.
I made this for a friend who swore she hated cabbage, mostly because she grew up with it boiled into submission. She watched me sauté it with butter and onions until it softened and sweetened, and by the time I stirred in the cream, she was asking for the recipe. Now she makes it for her own family and texts me photos of her kids scraping their bowls clean.
Ingredients
- Unsalted butter: This is your flavor foundation, melting into the onions and coating every vegetable with richness before the stock even hits the pot.
- Yellow onion: Dice it small so it melts into the background, adding sweetness without stealing the show from the cabbage.
- Garlic: Just two cloves are enough to wake everything up without overwhelming the gentle, earthy vibe of this soup.
- Green cabbage: Slice it thin so it cooks down tender and sweet, not tough or sulfurous like it can be when chunked too thick.
- Russet potatoes: Their starchiness is what makes the soup naturally creamy even before you add any dairy.
- Carrots: They bring a hint of color and a touch of natural sugar that balances the earthiness beautifully.
- Vegetable stock: Use a good quality stock here because it carries the whole soup, and watery stock means watery flavor.
- Whole milk or cream: Cream makes it luxurious, but whole milk keeps it lighter while still velvety.
- Bay leaf and thyme: These herbs add a quiet herbal note that makes the soup taste more intentional and less like leftovers.
- Nutmeg: Just a pinch brings warmth and a subtle complexity that people notice but cant quite name.
- Fresh parsley: A bright green finish that cuts through the richness and makes every bowl feel a little more special.
Instructions
- Start with the aromatics:
- Melt the butter over medium heat and let the onion cook slowly until it turns soft and translucent, about four minutes. You want it sweet, not browned, so keep the heat gentle and stir occasionally.
- Add the garlic:
- Stir in the minced garlic and let it bloom for just a minute until your kitchen smells like the beginning of something good. Dont let it brown or it will turn bitter.
- Sauté the vegetables:
- Toss in the cabbage and carrots, stirring them around in the buttery base for about five minutes. Theyll start to soften and release their sweetness, which is the secret to this soups flavor.
- Add the potatoes and stock:
- Dump in 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 for 20 to 25 minutes until the potatoes are falling apart tender.
- Blend to your liking:
- Fish out 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 to a regular blender, purée it, and stir it back in.
- Finish with cream:
- Stir in the milk or cream and season with salt, pepper, and a pinch of nutmeg if youre feeling it. Warm it through gently without boiling, or the dairy might split.
- Serve it up:
- Ladle the soup into bowls, scatter fresh parsley on top, and serve it hot with crusty bread for dipping. This is the kind of meal that makes you want to sit at the table a little longer.
Save One snowy Saturday, I made a huge pot of this and invited a few neighbors over without much planning. We sat around the table with mismatched bowls, dipping bread and talking until the pot was empty and the windows fogged up. It was the kind of meal that reminded me food doesnt have to be fancy to bring people together, it just has to be warm and made with a little care.
Making It Your Own
This soup is incredibly forgiving and loves additions. Ive stirred in cooked bacon on nights when I needed something heartier, and Ive kept it vegan by swapping the butter for olive oil and using oat milk instead of cream. Once I added a handful of white beans for protein, and another time I threw in some smoked paprika for a deeper, almost smoky flavor. The base is so solid that you can experiment without worrying about messing it up.
Storage and Reheating
This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better the next day after the flavors have had time to meld. I store it in a big glass container and reheat individual portions on the stove over low heat, adding a splash of milk or stock if it has thickened too much. You can also freeze it for up to three months, though the texture might be slightly less creamy after thawing, so I like to give it a quick blend again to bring it back to life.
Serving Suggestions
I almost always serve this with a thick slice of crusty sourdough or a warm baguette because theres something about dipping bread into creamy soup that feels right. On nights when Im feeling a little fancier, Ill top each bowl with a drizzle of good olive oil, some crispy fried onions, or even a sprinkle of sharp cheddar. It also pairs beautifully with a simple green salad dressed with lemon and olive oil to cut through the richness.
- Top with croutons or fried sage leaves for extra crunch and flavor.
- Serve alongside a grilled cheese sandwich for the ultimate comfort meal.
- Pair with a crisp white wine like Riesling or a light lager if youre in the mood for a drink.
Save This soup has become my go to on nights when I need something simple but soul satisfying, the kind of dish that makes you feel taken care of even when youre the one doing the cooking. I hope it brings you the same kind of warmth it has brought to my table.
Cooking Q&A
- → Can I make this soup vegan?
Yes, simply substitute the butter with olive oil and use your favorite plant-based milk instead of dairy milk or cream. The result is equally creamy and delicious.
- → What type of potatoes work best?
Russet potatoes are recommended for their starchy texture that creates a naturally creamy consistency. Yukon Gold potatoes are an excellent alternative if you want even more creaminess.
- → How do I achieve the right texture?
Use an immersion blender to partially purée the soup, leaving some chunks of potato and vegetables for body and texture. Avoid over-blending to maintain a rustic, hearty consistency.
- → Can I add meat to this soup?
Absolutely. Chopped cooked bacon or diced 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 cooled soup 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 adjust consistency.
- → What wine pairs well with this soup?
A crisp white wine such as Riesling complements the creamy, slightly sweet flavors beautifully. The wine's acidity balances the richness of the soup perfectly.