Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, perfect for cozy evenings. Vegetarian, gluten-free, ready in 50 minutes.

# What Goes In:

→ 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 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

# How to Make It:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 4 minutes until soft and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots. Sauté for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock. Bring 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 very tender and easily pierced with a fork.
06 - Remove bay leaf. Use an immersion blender to partially purée the soup, creating a creamy texture while preserving some chunky texture for body.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through gently without bringing to a boil.
08 - Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread if desired.

# Expert Tips:

01 -
  • It turns humble, inexpensive vegetables into something that tastes like youve been simmering it all day.
  • The texture is creamy without being heavy, and you can control exactly how chunky or smooth you want it.
  • It reheats beautifully, so leftovers actually get better as the flavors settle overnight.
02 -
  • Do not add the milk or cream while the soup is boiling, or it will curdle and ruin the silky texture you worked so hard to build.
  • If your soup tastes flat even after seasoning, add a squeeze of lemon juice or a splash of vinegar to wake up all the flavors.
03 -
  • Taste the soup before and after blending, the texture change can make it taste less seasoned, so adjust salt and pepper again at the end.
  • If you want deeper flavor, roast the carrots and potatoes in the oven before adding them to the pot.
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