Creamy Potato Soup with Cabbage

The smell of butter melting into onions always brings me straight back to my tiny apartment kitchen on a rainy Thursday. I had half a cabbage wilting in the crisper, a bag of potatoes, and zero inspiration until I remembered my neighbor mentioning her grandmother's creamy cabbage soup. I winged it that night, and the result was so silky and comforting that I ate two bowls standing at the stove. Now it's my go-to whenever the weather turns gray and I need something that feels like a warm hug in a bowl.

I made this for my sister after she had her wisdom teeth out, and she said it was the only thing that didn't feel like punishment to eat. The potatoes broke down into this velvety base, and the cabbage added just enough sweetness and body to make it interesting. Watching her actually enjoy food again made me realize how powerful simple, thoughtful cooking can be when someone really needs it.

Ingredients

• Unsalted butter: This creates the rich, savory base for the soup, and using unsalted lets you control the seasoning perfectly as the soup reduces.
• Yellow onion: I always dice mine small so it melts into the background, adding sweetness without chunks that distract from the creamy texture.
• Garlic: Fresh cloves are essential here because the brief sauté releases just enough aroma without overpowering the delicate cabbage.
• Green cabbage: Slice it thin so it softens quickly and blends smoothly, the slight sweetness it develops while cooking is the secret star of this soup.
• Russet potatoes: Their high starch content breaks down beautifully to thicken the broth naturally, no flour or cornstarch needed.
• Carrots: They add a subtle earthy sweetness and a pop of color that makes the soup feel more complete.
• Vegetable stock: Use a good quality stock because it's the backbone of the flavor, I learned this after one bland batch made with water.
• Whole milk or cream: This is what turns the soup from rustic to luxurious, cream makes it richer but milk works beautifully too.
• Bay leaf: It adds a quiet herbal note that you'd miss if it weren't there, just don't forget to fish it out.
• Dried thyme: A little goes a long way, it brings warmth without tasting like you're eating a garden.
• Salt, pepper, and nutmeg: Season generously with salt and pepper, and the nutmeg is optional but adds a mysterious warmth that people always ask about.
• Fresh parsley: The bright green and fresh bite cut through the creaminess and make each bowl feel intentional.

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 4 minutes. Toss in the minced garlic and cook for just a minute until your kitchen smells incredible.

Build the vegetable base:

Add the sliced cabbage and diced carrots, stirring them into the buttery onions and letting them sauté for about 5 minutes until they start to soften and release their sweetness. This step adds depth you can't get by just boiling everything together.

Simmer until tender:

Stir in the diced potatoes, bay leaf, thyme, and vegetable stock, then bring the whole pot to a boil. Reduce the heat to a gentle simmer and let it cook uncovered for 20 to 25 minutes until the potatoes fall apart easily when pressed with a spoon.

Blend to creamy perfection:

Remove the bay leaf and use an immersion blender to partially purée the soup, leaving some chunks for texture and body. If you don't have an immersion blender, carefully transfer half the soup to a regular blender, purée it, and stir it back in.

Finish with richness:

Stir in the milk or cream and season generously with salt, pepper, and a pinch of nutmeg if you like. Warm it through gently without letting it boil, then ladle into bowls and top with fresh parsley.

Save

One night I served this to friends who claimed they hated cabbage, and they went back for seconds without even asking what was in it. It reminded me that when vegetables are treated with care and cooked until tender and sweet, even the skeptics come around. That's the magic of a soup like this, it changes minds quietly, one spoonful at a time.

Making It Your Own

I've made this soup a dozen different ways depending on what's in the fridge. Sometimes I'll toss in a handful of chopped bacon at the beginning for a smoky, savory twist, or stir in a spoonful of Dijon mustard right before serving to add a subtle tang. If you want it vegan, swap the butter for olive oil and use oat milk or cashew cream, it's just as silky and comforting. The beauty of this recipe is that it welcomes whatever you bring to it, as long as you keep the potatoes and cabbage at the heart of it.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes even better on day two when everything has had time to meld. I store it in a large glass container and reheat individual portions on the stovetop over low heat, adding a splash of stock or milk to loosen it up. You can also freeze it for up to three months, though I recommend freezing it before adding the cream and stirring that in fresh when you reheat. It thaws quickly and tastes just as good as the day you made it, which makes it perfect for meal prep or surprise busy weeknights.

Serving Suggestions

I love serving this soup with thick slices of crusty sourdough, still warm and slathered with salted butter. A crisp green salad with a sharp vinaigrette balances the richness beautifully, and if you want to make it a full meal, a simple roast chicken or pan-seared sausages on the side turns it into a cozy dinner spread. On lazy nights, though, I just eat it straight from the pot with a hunk of bread and call it perfect.

• Pair it with a chilled Riesling or a light lager to cut through the creaminess.
• Top each bowl with a drizzle of good olive oil and a few cracks of black pepper for extra richness.
• Serve it in wide, shallow bowls so you get plenty of garnish and texture in every spoonful.

Save

This soup has become one of those recipes I make without thinking, the kind that fills the house with warmth and makes everyone feel taken care of. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply replace the butter with olive oil and use your favorite plant-based milk instead of dairy cream. The soup will still be 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 even more velvety results.

→ How can I make this soup heartier?

Add chopped cooked bacon or diced smoked sausage during the final steps for a more substantial, protein-rich meal that's perfect for cold weather.

→ Can I prepare this soup in advance?

Absolutely. This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or milk if it thickens too much.

→ Do I need to blend the entire soup?

No, partial blending is recommended to achieve a creamy base while maintaining some vegetable chunks for texture and visual appeal. Use an immersion blender for easy control.

→ What wine pairs well with this soup?

A crisp white wine like Riesling complements the creamy texture and subtle sweetness of the cabbage beautifully, enhancing the overall dining experience.