Creamy Potato Soup with Cabbage (Print View)

Velvety potato soup with tender cabbage, carrots, butter, and cream. A comforting European dish ready in 50 minutes.

# 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

# Step-by-Step Directions:

01 - Melt butter in a large soup 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 to the pot. Sauté for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock to the pot. Bring to a boil over high heat, then reduce to a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove bay leaf from pot. Using an immersion blender, purée the soup partially for a creamy consistency while preserving some vegetable chunks for texture.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through gently without bringing to a boil.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot. Accompany with crusty bread if desired.

# Expert Suggestions:

01 -
  • It transforms humble pantry staples into something that tastes like you've been simmering it all day, even though it takes less than an hour.
  • The cabbage adds a subtle sweetness and body that makes this soup feel more complete than any potato soup I'd made before.
  • It's forgiving enough for a weeknight but impressive enough that guests always ask for the recipe.
02 -
  • Don't skip removing the bay leaf before blending, I once left it in and had to fish out sharp pieces from the pureed soup while my guests waited.
  • Add the cream at the very end and keep the heat low, because boiling it will make the soup grainy instead of silky.
  • If your soup tastes flat, it probably needs more salt than you think, add it bit by bit and taste after each addition.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier texture without blending as much.
  • Taste the soup before adding nutmeg, it's optional but that tiny pinch adds a warmth that makes people ask what your secret ingredient is.
  • If the cabbage still has a strong smell while cooking, a splash of vinegar or lemon juice at the end will brighten everything and cut through any bitterness.
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