Creamy Potato Soup with Cabbage

The smell of cabbage simmering in butter used to send my brother running out of the kitchen, but one winter night he wandered back in, drawn by something sweeter and richer than he expected. I was making this soup for the first time, doubtful that cabbage could ever be the star, yet there it was, melting into creamy potatoes like it had always belonged. He stood by the stove, quiet, then asked for seconds before I'd even served myself. That's when I knew this recipe was something different. Sometimes the vegetables you overlook become the ones you crave most.

I made a big batch of this the evening before a snowstorm hit, and by morning, my kitchen smelled like a grandmother's house I'd never actually visited. My neighbor texted asking what I was cooking, and I brought her a bowl still warm in a mason jar. She called it comfort in a cup, and I've never found a better description. It's the kind of soup that makes people linger at the table, scraping their bowls and talking softer than usual.

Ingredients

• Unsalted butter: This creates a gentle, sweet base for the onions and cabbage to soften into, and using unsalted lets you control the seasoning as the soup reduces.
• Yellow onion: The backbone of the flavor here, it should cook slow and soft until it practically disappears into the broth.
• Garlic: Just enough to add warmth without overpowering the delicate sweetness of the cabbage.
• Green cabbage: Slice it thin so it melts into the soup instead of floating in chunky pieces, and don't skip the sauté step or it'll taste raw.
• Russet potatoes: These break down beautifully to thicken the soup naturally, giving you that velvety body without adding flour or cornstarch.
• Carrots: They add a slight sweetness and a pop of color that makes each spoonful feel more complete.
• Vegetable stock: Use a good quality stock, it's the liquid holding everything together, so if it's bland, the soup will be too.
• Whole milk or cream: Stir this in at the end to bring everything together into one smooth, comforting bowl.
• Bay leaf and dried thyme: These add quiet, earthy notes that make the soup taste like it simmered all day even when it didn't.
• Salt, pepper, and nutmeg: Season boldly, and that pinch of nutmeg is optional but magic, it makes people wonder what the secret is.
• Fresh parsley: A handful of green at the end wakes up the whole bowl and makes it look like you tried harder than you did.
• Crusty bread: Not required, but dunking warm bread into this soup is one of life's small, perfect pleasures.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat, then add the diced onion and let it cook until it's soft and translucent, about 4 minutes. Stir in the minced garlic and cook just until fragrant, about a minute, being careful not to let it brown.

Sauté the vegetables:

Add the thinly sliced cabbage and diced carrots to the pot, stirring everything together so it's coated in the buttery aromatics. Let them sauté for about 5 minutes until they start to soften and the cabbage loses some of its raw edge.

Build the soup base:

Toss in the diced potatoes, bay leaf, and dried thyme, then pour in the vegetable stock. Bring everything to a boil, then reduce the heat to a gentle simmer and let it cook uncovered for 20 to 25 minutes, until the potatoes are completely tender and starting to fall apart.

Blend to creamy perfection:

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

Finish with cream and seasoning:

Stir in the milk or cream, then season generously with salt, pepper, and a pinch of nutmeg if you're using it. Warm the soup through gently, but don't let it boil or the dairy might curdle.

Serve and garnish:

Ladle the soup into bowls, sprinkle each serving with chopped fresh parsley, and serve hot with crusty bread on the side if you like.

Save

One evening, I served this soup to a friend who swore she hated cabbage, and she finished two bowls without saying a word. When she finally looked up, she asked what kind of cream I used, convinced that was the secret. I told her it was just the cabbage, cooked low and slow until it gave up all its sweetness, and she didn't believe me until I walked her through the recipe. Now she makes it every few weeks and texts me photos of her pot.

Making It Your Own

This soup is endlessly adaptable, which is part of why I keep coming back to it. If you want to make it vegan, swap the butter for olive oil and use oat milk or cashew cream at the end, it'll still be rich and satisfying. For a heartier, meatier version, stir in some chopped cooked bacon or sliced smoked sausage just before serving. I've also made it with Yukon Gold potatoes when that's what I had on hand, and they give the soup an even creamier, almost buttery finish.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and honestly, it tastes better the second day once all the flavors have had time to settle in together. Store it in an airtight container, and when you reheat it, do so gently over low heat, adding a splash of stock or milk if it's thickened up too much. I've also frozen it successfully, though the texture can get a little grainy from the dairy, so if you plan to freeze it, consider leaving out the cream and stirring it in fresh after thawing and reheating.

Serving Suggestions

I almost always serve this with a thick slice of crusty bread, the kind with a chewy interior that soaks up the creamy broth without falling apart. A crisp white wine like Riesling is a lovely pairing if you're feeling fancy, the slight sweetness echoes the caramelized cabbage and balances the richness. Sometimes I'll top each bowl with a drizzle of good olive oil or a few cracks of black pepper, small touches that make it feel a little more special.

• Serve alongside a simple green salad with lemon vinaigrette to cut through the richness.
• Top with crispy fried onions or croutons for added texture and crunch.
• Pair with a grilled cheese sandwich for the ultimate cozy comfort meal.

Save

This soup has become my answer to grey days, empty fridges, and moments when I need something warm that doesn't ask too much of me. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQs

→ 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 recommended for their starchy texture that creates natural creaminess. Yukon Gold potatoes also work wonderfully and provide an even richer, buttery result.

→ How do I store leftover soup?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of stock or milk if it has thickened. The soup also freezes well for up to 3 months.

→ Can I add meat to this soup?

Absolutely. Chopped cooked bacon, diced ham, or smoked sausage make excellent additions for a heartier version. Stir them in during the final simmering stage.

→ Should I blend the soup completely smooth?

Partial blending is recommended to maintain some texture and body. However, you can blend it completely smooth for a silkier consistency, or leave it chunky if you prefer a more rustic style.

→ What can I serve with this soup?

Crusty bread, garlic toast, or warm dinner rolls complement this soup perfectly. A crisp green salad or a glass of Riesling also pair beautifully for a complete meal.