Creamy Potato Soup with Cabbage

The kitchen was cold that March evening, and I was rummaging through the crisper drawer looking for something warm to make. Half a cabbage sat wedged next to some carrots, and a bag of potatoes slumped in the pantry. I wasn't inspired until the butter hit the pan and that first sweet onion scent filled the room. What started as scraps became the soup I now crave whenever the wind picks up outside.

I made this for my neighbor after she mentioned feeling under the weather, and she called me two hours later asking for the recipe. She said it reminded her of something her grandmother used to make, though she couldnt remember the name. Theres something about the way the vegetables melt together that feels like a hug from someone who knows exactly what you need.

Ingredients

• Unsalted butter: This creates the sweet, nutty base that olive oil just cant replicate, though you can swap it for a dairy free version if needed.
• Yellow onion: I dice mine small so it practically disappears into the soup, leaving only its sweetness behind.
• Garlic: Two cloves are just enough to add warmth without overpowering the delicate cabbage.
• Green cabbage: Slice it thin so it softens quickly and releases its natural sugars as it cooks.
• Russet potatoes: Their starch breaks down beautifully to thicken the soup naturally, no flour or cornstarch required.
• Carrots: They add a touch of color and a hint of sweetness that rounds out the flavor.
• Vegetable stock: Use a good quality one if you can, it makes a difference when the ingredient list is this simple.
• Whole milk or cream: This is what turns the soup velvety, I usually go with whole milk and save cream for special occasions.
• Bay leaf and thyme: These quiet herbs work in the background, adding depth without announcing themselves.
• Nutmeg: Just a pinch wakes up the whole bowl, but go easy or it will take over.
• Fresh parsley: The bright green finish makes every spoonful feel lighter and fresher.

Instructions

Start with the aromatics:

Melt the butter over medium heat and add the diced onion, stirring occasionally until it turns soft and translucent, about four minutes. The kitchen will start to smell sweet and inviting, thats your cue to add the garlic and let it cook for just one minute until fragrant.

Build the vegetable base:

Toss in the sliced cabbage and diced carrots, stirring them around for about five minutes until they begin to soften and the cabbage starts to wilt. Youll notice the volume shrink as the cabbage releases moisture.

Simmer until tender:

Add the diced potatoes, bay leaf, thyme, and vegetable stock, then bring everything to a boil before reducing the heat to a gentle simmer. Let it cook uncovered for 20 to 25 minutes, until the potatoes are completely tender and starting to break apart at the edges.

Blend to your liking:

Remove the bay leaf and use an immersion blender to puree the soup partially, leaving some chunks for texture and body. If you dont have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and stir it back in.

Finish with cream:

Stir in the milk or cream and season with salt, pepper, and a pinch of nutmeg, tasting as you go. Warm it through gently without letting it boil, then ladle into bowls and garnish with fresh parsley.

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The first time I served this at a dinner party, someone asked if I had added cream cheese because it tasted so rich. I hadnt, it was just the potatoes doing their quiet, starchy magic. That night, the soup became more than a recipe, it became proof that simple ingredients can surprise you if you treat them right.

Making It Your Own

I sometimes stir in a handful of chopped cooked bacon at the end when I want something heartier, and the smokiness plays beautifully with the sweetness of the cabbage. For a vegan version, swap the butter for olive oil and use your favorite plant based milk, oat milk works surprisingly well here. If youre feeling indulgent, a drizzle of truffle oil just before serving makes it taste like something from a bistro.

Storing and Reheating

This soup keeps in the fridge for up to four days and actually tastes better the next day once the flavors have had time to marry. Reheat it gently on the stove over low heat, adding a splash of milk or stock if it has thickened too much. I dont recommend freezing it because the cream can separate when thawed, but the base without dairy freezes beautifully for up to three months.

Serving Suggestions

I always set out a basket of crusty bread, the kind with a thick crust that you can tear apart and dip into the creamy broth. A crisp white wine like Riesling cuts through the richness perfectly, or if youre keeping it simple, sparkling water with lemon is just as nice.

• Top with a dollop of sour cream and chives for extra richness.
• Serve alongside a simple green salad dressed with lemon and olive oil.
• Pair with a grilled cheese sandwich for the ultimate cozy meal.

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This soup has become my answer to grey afternoons and unexpected guests, the kind of dish that makes people linger at the table a little longer. I hope it does the same for you.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply replace the butter with olive oil and use your favorite plant-based milk instead of dairy milk or cream. The result will be equally creamy and delicious.

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture that creates creaminess when blended. Yukon Gold potatoes are an excellent alternative for an even richer, buttery result.

→ How can I make this soup heartier?

Add chopped cooked bacon or sliced smoked sausage during the final steps for a non-vegetarian version with added protein and smoky depth.

→ Can I blend the soup completely smooth?

While you can fully purée it, partial blending is recommended to maintain textural interest with tender vegetable chunks throughout the creamy base.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or stock if needed to adjust consistency.

→ What can I serve alongside this soup?

Crusty bread is perfect for dipping. Pair with a crisp white wine like Riesling, or serve with a simple green salad for a complete meal.