Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, carrots, and cream. A comforting European-style bowl 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, approximately 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
14 - Crusty bread for serving, optional

# How to make it:

01 - Melt butter in a large 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; sauté for 5 minutes until beginning to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes, until potatoes and cabbage are very tender.
06 - Remove the bay leaf. Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It uses everyday vegetables you probably already have and turns them into something that feels special.
  • The texture is creamy without being heavy, and the cabbage adds a subtle sweetness that surprises people.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something homemade.
02 -
  • Don't skip the partial blending step, it's what gives the soup that perfect creamy-but-chunky texture.
  • Add the cream at the very end and keep the heat low, boiling it can make the soup grainy.
  • If your cabbage is older and tastes a bit strong, blanch it for two minutes in boiling water first.
03 -
  • Use Yukon Gold potatoes instead of russets for an even creamier, buttery texture.
  • Toast your thyme in the butter for thirty seconds before adding the onions, it releases more flavor.
  • If you want a richer soup, replace half the milk with heavy cream or crème fraîche.
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