Creamy Potato Soup with Cabbage

The smell of butter melting into soft onions always signals the start of something good. I stumbled onto this soup one rainy Tuesday when the fridge was nearly empty except for half a cabbage, some potatoes, and a carton of cream about to expire. What started as desperation cooking turned into one of those quiet victories you want to repeat every week. It's warm, filling, and ridiculously forgiving if you're short on time or ingredients.

I made this for my neighbor after her kitchen flooded and she couldn't cook for a week. She called it the kind of soup that makes you forget about broken dishwashers and insurance calls. We sat at my kitchen table with mismatched bowls and crusty bread, and she asked for the recipe twice before she even finished her second serving. That's when I knew it was a keeper.

Ingredients

• Unsalted butter: This is your flavor foundation, melting into the onions and creating a rich base that olive oil just can't match, though it works in a pinch for dairy-free versions.
• Yellow onion: Dice it evenly so it softens at the same rate and becomes sweet and translucent, never rushed or browned.
• Garlic: Mince it fresh and add it after the onion so it doesn't burn and turn bitter in the hot butter.
• Green cabbage: Slice it thin so it melts into the soup, becoming sweet and tender rather than tough or crunchy.
• Russet potatoes: These break down beautifully when blended, giving the soup its creamy body without needing loads of cream.
• Carrots: They add a natural sweetness and a pop of color that makes the soup feel complete.
• Vegetable stock: Use a good quality one because it's doing most of the flavor work here, so don't skimp.
• Whole milk or cream: This is what turns the soup silky and luscious, but you can use oat milk or cashew cream if you want to keep it plant-based.
• Bay leaf and thyme: These herbs simmer quietly in the background, adding depth without shouting.
• Salt, pepper, and nutmeg: Season at the end so you can taste and adjust, and that pinch of nutmeg is optional but magic.
• Fresh parsley: A handful of green at the end makes it look and taste brighter, like you put in more effort than you did.

Instructions

Start with the aromatics:

Melt the butter over medium heat until it stops foaming, then add the diced onion and let it cook gently for about 4 minutes, stirring occasionally until it's soft and sweet-smelling. Toss in the minced garlic and stir for just a minute until the kitchen smells incredible.

Build the vegetable base:

Add the sliced cabbage and diced carrots, stirring them into the buttery onions and letting them soften for about 5 minutes. You'll see the cabbage start to wilt and shrink, which is exactly what you want.

Simmer everything tender:

Stir in the diced potatoes, bay leaf, thyme, and vegetable stock, then bring it all to a boil before turning the heat down to a gentle simmer. Let it cook uncovered for 20 to 25 minutes until the potatoes are so tender they practically fall apart when you press them with a spoon.

Blend to creamy perfection:

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

Finish with cream and seasoning:

Pour in the milk or cream and stir it through, then taste and add salt, pepper, and a pinch of nutmeg if you like. Warm it gently without letting it boil, then ladle it into bowls and scatter fresh parsley on top.

Save

This soup became my Sunday night ritual during the coldest part of winter. I'd make a big pot, freeze half, and eat the rest with buttered toast while watching old movies. It never felt like leftovers, just like having a friend in the freezer ready to show up when I needed comfort most.

Customizing Your Bowl

I've made this soup a dozen different ways depending on what's around. Sometimes I'll crisp up chopped bacon and stir it in at the end for a smoky, savory punch. Other times I'll keep it completely plant-based with olive oil and oat milk, and it's just as satisfying. If you want it even creamier, swap the russets for Yukon Golds, they have a buttery texture that makes the whole thing feel more indulgent.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days and actually tastes better the next day once the flavors have had time to settle in together. I like to store it in glass jars so I can see what I'm grabbing, and it reheats gently on the stove with a splash of extra milk or stock to loosen it up. If you freeze it, let it thaw overnight in the fridge and reheat slowly, stirring often so the cream doesn't separate.

Serving Suggestions

I almost always serve this with crusty bread, the kind with a hard crust and soft middle that's perfect for dipping and soaking up every last bit. A crisp white wine like Riesling cuts through the richness beautifully if you're feeling fancy, but honestly a cold glass of water works just fine too. Sometimes I'll top each bowl with a little grated cheddar or a drizzle of good olive oil for extra richness.

• Add a handful of croutons for crunch and contrast.
• Serve alongside a simple green salad dressed with lemon and olive oil.
• Pair with a grilled cheese sandwich for the ultimate cozy dinner.

Save

This soup doesn't need anything fancy to be memorable, just good ingredients and a little patience. Make it once and it'll become one of those recipes you turn to without thinking, the kind that feels like home no matter where you are.

Questions & Answers

→ Can I make this soup dairy-free?

Yes, substitute the butter with olive oil and use your favorite plant-based milk such as oat, almond, or coconut milk instead of dairy cream.

→ What type of potatoes work best for this soup?

Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes also work wonderfully and add extra buttery richness.

→ How should 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.

→ Can I freeze this potato soup?

Potato soups can become grainy when frozen due to the starch content. For best results, enjoy fresh or refrigerated within a few days.

→ How can I make the soup heartier?

Add chopped cooked bacon, diced smoked sausage, or ham during the final simmer. You can also stir in white beans or serve with a poached egg on top.

→ Do I need to blend the entire soup?

No, partial blending is recommended to achieve a creamy base while maintaining some chunky texture. Blend about half the soup, leaving the rest intact for body and interest.