Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, carrots, and cream. A comforting bowl ready in 50 minutes for cozy evenings.

# 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, 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 fresh parsley, chopped

# Method:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots, sautéing 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 and simmer gently.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove bay leaf. Use an immersion blender to partially purée the soup, leaving some chunks for texture.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you fussed over it all day.
  • The partial blending gives you that silky texture without the heaviness of purely puréed soups.
  • One pot means minimal cleanup while you're curled up enjoying a bowl.
02 -
  • Always remove the bay leaf before blending, which I learned the embarrassing way by nearly creating bay leaf confetti in someone's mouth.
  • Partial blending is the secret that separates this from both chunky vegetable soup and baby food, so don't get nervous and purée everything smooth.
  • Russet potatoes break down more readily than waxy varieties, which is why they're worth seeking out if you want that naturally creamy texture.
03 -
  • Prep all your vegetables before you turn on the heat, because once you start cooking, everything moves quickly and you won't want to be frantically chopping mid-soup.
  • Taste as you season, because salt builds in ways you won't notice until it's too late, and it's always easier to add more than to rescue something over-salted.
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