Creamy Potato Soup with Cabbage (Printable)

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

# What You Need:

→ 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 for approximately 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until the mixture becomes 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 the mixture to a rolling boil, then reduce heat to a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender and cooked through.
06 - Remove and discard the bay leaf. Using an immersion blender, purée the soup partially to achieve a creamy texture while maintaining some chunks for body and texture.
07 - Stir in the milk or cream. Season carefully with salt, pepper, and a pinch of nutmeg to taste. Warm through without bringing to a boil.
08 - Ladle into serving bowls, garnish with fresh parsley, and serve immediately with crusty bread on the side if desired.

# Helpful Tips:

01 -
  • It transforms humble vegetables into something silky and surprisingly elegant without any fancy technique.
  • The cabbage adds a subtle sweetness that balances the earthy potatoes in a way you wouldnt expect until you taste it.
  • You can make it as smooth or as chunky as you like, and it reheats beautifully the next day.
  • Its gentle enough for a quiet weeknight but impressive enough to serve to guests who think they dont like cabbage.
02 -
  • Dont skip removing the bay leaf before blending, I learned that the hard way when a sharp piece ended up in someones bowl.
  • If you blend the soup completely smooth, it loses the rustic charm that makes it feel homemade, leave some texture.
  • Adding the cream at the end and keeping the heat low prevents it from curdling or separating.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier texture without blending as much.
  • Taste the soup before adding nutmeg, a little goes a long way and too much can make it taste oddly sweet.
  • If the soup feels too thick after sitting, thin it with a bit of warm stock rather than cold milk so it heats evenly.
Go Back