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'll 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 Cook:

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, dried 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 bay leaf. Use an immersion blender to purée the soup partially, leaving some chunks for body and texture.
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 transforms humble vegetables into something luxurious without any fancy techniques or hard-to-find ingredients.
  • The partial blending gives you creamy richness while keeping enough texture to feel satisfying and homemade.
  • It reheats beautifully, so leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't skip the partial blending, it's the difference between chunky vegetable soup and something that feels restaurant-worthy.
  • Season the soup after blending because the potatoes absorb a lot of salt, I've under-seasoned this too many times by tasting too early.
  • If you're reheating leftovers, add a splash of milk or stock because the potatoes will continue to thicken the soup as it sits.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier, slightly buttery texture without adding more dairy.
  • Let the soup sit off the heat for 5 minutes after blending, it gives the flavors a chance to settle and the texture becomes even silkier.
  • Always taste right before serving and adjust the salt, this soup needs more seasoning than you think to really shine.
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