Creamy Potato Soup with Cabbage (Printable Version)

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

# Ingredient List:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage, 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 Steps:

01 - Melt butter in a large soup 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 to the pot. Sauté for 5 minutes until vegetables begin 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 from the pot.
07 - Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body and mouthfeel.
08 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not bring to a boil.
09 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Tips:

01 -
  • It transforms humble vegetables into something that tastes far fancier than the effort required.
  • The texture is creamy and satisfying without needing loads of cream or cheese.
  • It reheats beautifully, making it perfect for meal prep or next-day lunches.
  • You can easily adapt it to whatever dietary needs your table has without losing flavor.
02 -
  • Do not skip the partial blending step, leaving some chunks makes the soup feel more rustic and satisfying instead of overly smooth.
  • Add the cream at the end and avoid boiling it afterward, or the soup can curdle and lose its silky texture.
  • Taste before serving because the stock's saltiness varies wildly, and you might need more seasoning than you think.
03 -
  • Cut your potatoes and carrots into similar-sized pieces so everything cooks evenly and you don't end up with mushy carrots and hard potatoes.
  • If you want a richer flavor, roast the vegetables in the oven first before adding them to the pot, it adds a subtle caramelized depth.
  • Always taste the soup after blending and before serving, because that's when you'll know if it needs more salt, pepper, or a squeeze of lemon to brighten it up.
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