Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, carrots, and cream. A comforting European classic 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 lbs 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

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to Make:

01 - Melt butter in large 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 pot. Sauté for 5 minutes until vegetables begin to soften.
03 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to pot. Bring to boil, then reduce heat to gentle simmer. Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
04 - Remove bay leaf from pot. Using immersion blender, partially purée soup to achieve creamy texture while maintaining some vegetable chunks for body and texture.
05 - Stir in milk or cream into soup. Season with salt, pepper, and nutmeg to taste. Warm through on medium heat but do not allow to boil.
06 - Ladle soup into serving bowls. Garnish generously with fresh chopped parsley. Serve hot with crusty bread on the side if desired.

# Expert Tips:

01 -
  • It turns humble cabbage into something silky and surprisingly elegant without any fancy technique.
  • The soup thickens itself as the potatoes break down, so you get creaminess without relying on heavy cream alone.
  • It tastes even better the next day, making it perfect for meal prep or lazy lunches.
  • You can dress it up or keep it simple, and it never loses that cozy, come-home-to-this feeling.
02 -
  • Don't skip the partial blending step, leaving some chunks gives the soup a rustic, hearty texture that feels more satisfying than a completely smooth purée.
  • Add the cream at the very end and keep the heat low, boiling it will break the dairy and give you a grainy, separated texture instead of silky smoothness.
  • If the soup thickens too much as it sits, just stir in a splash of stock or milk when reheating, it'll come back to life instantly.
03 -
  • Slice the cabbage as thin as you can manage, it'll cook down faster and blend more smoothly into the soup instead of staying fibrous.
  • Taste the soup before adding the nutmeg, a little goes a long way, and it can quickly go from subtle warmth to overpowering if you're not careful.
  • If you're using a regular blender instead of an immersion blender, let the soup cool slightly first and blend in batches with the lid vented to avoid pressure buildup.
Return