Creamy Potato Soup with Cabbage (Printable Version)

Velvety potato soup with tender cabbage and carrots, finished with cream for ultimate comfort in every spoonful.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - Melt butter in a large soup pot over medium heat. Add diced onion and cook until soft and translucent, approximately 4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add sliced cabbage and diced carrots to the pot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to the pot. Bring to a boil over high heat, then reduce heat to low and maintain a gentle simmer.
04 - Simmer uncovered for 20 to 25 minutes until potatoes and cabbage are very tender when pierced with a fork.
05 - Remove the bay leaf from the pot. Using an immersion blender, purée the soup partially to achieve a creamy texture while maintaining some vegetable chunks for body and texture.
06 - Stir in milk or cream until fully incorporated. Season with salt, black pepper, and nutmeg to taste. Warm through over low heat without allowing the soup to boil.
07 - Ladle soup into bowls, garnish each portion with fresh parsley, and serve hot. Accompany with crusty bread if desired.

# Expert Advice:

01 -
  • It transforms humble vegetables into something that tastes far more luxurious than the effort required.
  • The partially blended texture gives you creamy comfort with satisfying bites of tender vegetables.
  • It reheats beautifully, sometimes tasting even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip the step of cooking the cabbage and carrots in the butter first, it deepens their flavor and prevents them from tasting raw or bitter.
  • Blending only part of the soup is crucial, go too far and it becomes baby food instead of a satisfying bowl with body.
  • Add the cream at the end off high heat or it can separate and turn grainy.
03 -
  • Taste your stock before you start, if it's bland your soup will be too, so adjust early with a little extra salt or a splash of soy sauce for depth.
  • Let the soup rest for ten minutes after you finish it, the flavors settle and meld in a way that makes the first spoonful even better.
  • If you accidentally over blend, stir in some sauteed diced vegetables at the end to bring back texture and visual interest.
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