Creamy Potato Soup with Cabbage (Printable)

Velvety potato and cabbage soup with butter, cream, and aromatic herbs. A comforting European classic in 50 minutes.

# Required Ingredients:

→ 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

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for approximately 4 minutes until softened and translucent.
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, stirring occasionally, until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to the pot. Bring to a boil over medium-high heat, then reduce heat and maintain a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender and easily pierced with a fork.
06 - Remove and discard the bay leaf. Using an immersion blender, purée the soup partially for a creamy texture while leaving some vegetable pieces for body and 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 each serving with fresh chopped parsley and serve hot, accompanied by crusty bread if desired.

# Expert Advice:

01 -
  • It turns humble ingredients into something that tastes like you fussed, but you didnt.
  • The partial blending gives you creamy comfort with enough texture to feel homemade and real.
  • It reheats beautifully, so leftovers actually get better the next day when the flavors deepen.
02 -
  • Do not boil the soup after adding the milk or cream, or it will separate and lose that velvety texture.
  • Blending only half the soup is the secret to a rustic, satisfying consistency that feels intentional, not processed.
  • Taste before you add nutmeg, a little pinch is magic but too much makes it taste like dessert.
03 -
  • Slice the cabbage as thin as you can, it breaks down faster and blends into the soup instead of floating in awkward chunks.
  • Let the onions cook low and slow at the start, rushing them means losing the sweet base that makes this soup sing.
  • Taste the soup before serving and adjust the seasoning, it almost always needs more salt than you think.
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