Creamy Potato Soup with Cabbage (Printable)

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

# What You'll 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, stirring occasionally.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots to the pot. Sauté for 5 minutes until vegetables begin to soften and release their natural sugars.
04 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to the pot. Increase heat to bring liquid to a rolling boil, then reduce heat to maintain a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are completely tender and easily pierced with a fork.
06 - Remove and discard the bay leaf. Using an immersion blender, purée the soup to achieve a creamy consistency while preserving some vegetable chunks for texture and body.
07 - Stir in milk or heavy cream. Season with salt, freshly ground black pepper, and nutmeg to taste. Heat gently without allowing the soup to reach a boil.
08 - Ladle soup into serving bowls. Garnish each portion with fresh chopped parsley and serve immediately with crusty bread on the side if desired.

# Expert Suggestions:

01 -
  • It transforms the humblest vegetables into something that tastes like youve been simmering it all day, even though it takes less than an hour.
  • The natural sweetness from the cabbage and carrots makes it comforting without feeling heavy or overly rich.
  • You can blend it smooth or leave it chunky depending on your mood, and it still tastes like a warm hug either way.
02 -
  • Dont skip sautéing the cabbage before adding the stock, or it will taste flat and slightly bitter instead of sweet and mellow.
  • If you blend it all the way smooth, you lose the rustic, homey texture that makes this soup feel comforting instead of fancy.
  • Add the cream at the very end and never let it boil after that, or it can curdle and ruin the silky finish.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier, slightly buttery texture without adding more dairy.
  • Taste the soup before adding salt because vegetable stock can vary wildly in sodium, and you dont want to overdo it.
  • If youre making this for a crowd, double the recipe and keep it warm in a slow cooker so everyone can help themselves without you being stuck at the stove.
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