Creamy Potato Soup with Cabbage (Print Version)

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

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (about 14 oz), thinly sliced
05 - 1.5 lbs 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 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, dried thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer and cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
05 - Remove the bay leaf from the pot. Use an immersion blender to purée the soup partially, creating a creamy texture while leaving some vegetable chunks for body and texture.
06 - Stir in milk or cream and season with salt, pepper, and nutmeg to taste. Warm through over low heat but do not allow to boil.
07 - Ladle soup into bowls, garnish with fresh chopped parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The cabbage adds a subtle sweetness that catches people off guard in the best way.
  • You can make it as chunky or as silky as you want depending on your mood.
  • It's naturally vegetarian and works beautifully for gluten-free diets without any fussing.
02 -
  • Don't be tempted to blend the soup completely—those soft potato chunks are what make it feel substantial and satisfying.
  • Adding the cream at the end instead of during cooking preserves its fresh flavor and prevents it from curdling or separating.
  • Taste before you add much salt, because the stock carries salt already, and you can always add more but you can't take it out.
03 -
  • Use a russet potato, not waxy potatoes—they break down and create natural creaminess without needing cream.
  • Slice the cabbage thin and cook it until it nearly dissolves; that's what gives the soup its silky, luxurious feel.
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