Creamy Potato Soup with Cabbage (Printable)

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

# 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 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 chopped fresh parsley
14 - Crusty bread for serving

# 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 gentle simmer.
05 - Simmer 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 body and texture.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

# Expert Tips:

01 -
  • It uses everyday vegetables you probably already have sitting around, so no special trips to the store.
  • The texture is velvety and comforting without being heavy, thanks to the partial blending trick.
  • You can make it dairy-free, add bacon, or keep it simple and it still tastes like a hug in a bowl.
02 -
  • Don't skip removing the bay leaf before blending or you'll end up fishing out sharp little pieces later, trust me on this one.
  • Partially blending instead of fully pureeing gives you the best of both worlds, creamy but still hearty and satisfying.
  • If you boil the soup after adding the cream, it can curdle and look broken, so just warm it through on low heat.
03 -
  • Taste the soup before you add the cream so you can adjust the seasoning while the flavors are still bold and clear.
  • If the soup gets too thick after sitting, just thin it out with a little extra stock or milk until it's the consistency you like.
  • Use the freshest parsley you can find because that bright green pop at the end makes all the difference visually and flavor-wise.
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