Creamy Potato Soup with Cabbage

There's something about the smell of cabbage softening in butter that instantly transforms a Tuesday afternoon into something worth savoring. My grandmother used to make this soup on days when the kitchen felt too quiet, and somehow a single pot could fill the whole house with warmth. Years later, I realized she wasn't just cooking dinner—she was creating an excuse to slow down. The first time I made it myself, I almost skipped the cabbage because I wasn't sure it belonged, but that slight sweetness it adds is what makes people ask for the recipe.

I made this for a friend who was going through a rough time, and she called me the next day just to say how comforted she felt eating it straight from the pot while sitting on her kitchen counter. That's when I knew this wasn't just soup—it was the kind of dish that reminds people they're cared for. Now whenever someone mentions they're tired or overwhelmed, this is what I suggest.

Ingredients

• Unsalted butter (2 tablespoons): This is your flavor foundation, and using unsalted lets you control the salt level throughout the cooking process.
• Yellow onion (1 large, diced): The sweetness develops slowly as it melts into the broth, so don't rush this step.
• Garlic (2 cloves, minced): One minute is all it needs—any longer and it turns bitter and harsh.
• Green cabbage (1/2 head, about 400g, thinly sliced): This is the secret weapon that gives the soup its character and a gentle sweetness that lingers.
• Russet potatoes (700g or 1.5 lbs, peeled and diced): These break down beautifully and create natural creaminess without any cream needed.
• Carrots (2 medium, peeled and diced): They add color, nutrients, and a subtle earthiness that balances everything.
• Vegetable stock (1 liter or 4 cups): Use good quality stock—it's the backbone of everything, so don't skimp here.
• Whole milk or cream (250ml or 1 cup): Add this at the end to preserve its delicate flavor and prevent curdling.
• Bay leaf (1): Remove it before serving, but this quiet presence deepens the whole soup.
• Dried thyme (1/2 teaspoon): A whisper of herbs that doesn't overpower anything else.
• Salt, freshly ground black pepper, and nutmeg (to taste): The nutmeg is optional but transforms the soup from good to unforgettable with just a pinch.
• Fresh parsley (2 tablespoons, chopped): A bright finish that makes every bowl feel intentional.

Instructions

Wash produce, prep ingredients, rinse cookware, and streamline cooking tasks with an all-in-one sink workstation.

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Butter and onions—the foundation:

Melt butter over medium heat and watch as the onion transforms from sharp and crisp to soft and golden, about 4 minutes. You'll know it's ready when the kitchen smells sweet and the pieces are translucent.

Wake up the garlic:

Add minced garlic and let it sizzle for just one minute—you want that fragrant perfume but not the burnt bitterness. Stir constantly so nothing catches on the bottom.

Coax the vegetables into submission:

Toss in cabbage and carrots and let them soften together for about 5 minutes, stirring occasionally. This is when you start to feel the soup coming alive.

Build the broth:

Add potatoes, bay leaf, thyme, and vegetable stock, then bring everything to a boil before backing it down to a gentle simmer. The slow heat is what makes potatoes tender without falling apart.

Let time do the work:

Simmer uncovered for 20 to 25 minutes until potatoes are completely tender and the cabbage has almost dissolved into the broth. You're not rushing this—good soup demands patience.

Find your texture:

Remove the bay leaf, then take your immersion blender and pulse it through the soup, leaving some chunks so it feels hearty and rustic. If you prefer it silkier, blend longer; if you want more texture, stop sooner.

Finish with cream:

Stir in milk or cream and season carefully with salt, pepper, and just a pinch of nutmeg. Warm it through gently—never let it boil, as that can break the cream.

Serve with intention:

Ladle into bowls, scatter parsley across the top, and serve with crusty bread if you have it. This is the moment when everything you've done comes together.

Save

There's a particular magic that happens when someone who claims they don't like cabbage takes a spoonful of this soup and realizes they've been eating it the whole time without noticing. That moment—when they look up confused and delighted—is exactly why I keep making it.

Making It Your Own

This soup is endlessly flexible, which is part of why it lives on my stove during cooler months. Swap the cabbage for kale if that's what you have, or add chopped celery for extra vegetal depth. Some nights I stir in a handful of white beans right at the end for protein, and other times I top it with crispy shallots or a dollop of sour cream.

The Dairy Question

If you're cooking for vegans or anyone avoiding dairy, substitute the butter with olive oil and swap the cream for unsweetened oat or almond milk—the soup loses nothing and gains a lighter feel. The potatoes naturally create enough body that the soup stays creamy without anything animal-based.

Pairing and Storage

This soup pairs beautifully with a crisp white wine like Riesling, but honestly it's just as happy alongside crusty bread and nothing else. Leftovers keep for three days in the refrigerator and actually taste better on day two when all the flavors have gotten to know each other.

• Store in an airtight container and it holds up beautifully for three days, or freeze for up to three months.
• If the soup thickens too much in the fridge, thin it with a splash of stock or milk when you reheat it gently on the stove.
• Make a double batch on Sunday and you'll have quick weeknight comfort all week long.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Save

This soup has become one of those dishes I make without thinking, the way some people make tea or coffee. There's comfort in that kind of cooking.

Recipe FAQ

→ Can I make this soup vegan?

Yes, substitute olive oil for butter and use your favorite plant-based milk instead of dairy cream. The soup will remain creamy and flavorful.

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes are an excellent alternative for extra velvety results.

→ How do I achieve the best texture?

Use an immersion blender to partially purée the soup, leaving some vegetable chunks for body. This creates a creamy base while maintaining satisfying texture.

→ Can I add protein to this soup?

Absolutely. Chopped cooked bacon or smoked sausage makes an excellent addition for a heartier, non-vegetarian version with rich smoky flavor.

→ 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 if needed to restore creaminess.

→ What pairs well with this soup?

Serve with crusty bread for dipping. A crisp white wine like Riesling complements the creamy texture and subtle sweetness of the cabbage beautifully.