Creamy Potato Soup with Cabbage (Printer View)

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

# Components:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (approximately 14 ounces), 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 chopped fresh parsley
14 - Crusty bread for serving, optional

# Method:

01 - Melt butter in a large pot over medium heat. Add diced onion and cook until softened and translucent, approximately 4 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add sliced cabbage and diced carrots, sautéing 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 maintain a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage reach desired tenderness.
06 - Remove bay leaf. Using an immersion blender, purée soup partially to achieve a creamy consistency while maintaining some vegetable chunks for textural interest.
07 - Stir in milk or cream. Season generously with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle into bowls, garnish with fresh parsley, and serve immediately with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can have something deeply satisfying on the table before you know it.
  • The cabbage adds an unexpected sweetness and texture that makes people ask what your secret ingredient is.
  • It's naturally vegetarian and can easily go vegan, making it one of those flexible dishes that works for anyone at the table.
02 -
  • Don't skip the immersion blending step—leaving some texture is what makes this different from pureed vegetable soup, and that partial blend is what creates real body and richness.
  • If your stock is very salty, start with less and taste as you go, because reducing it down will concentrate those flavors and you can always add more but you can't take it out.
03 -
  • Keep your stock warm in another pot while you cook your vegetables—adding cold stock to hot vegetables can sometimes shock the cooking process and make everything take longer.
  • If you want extra creaminess without using heavy cream, reserve some of the cooked potatoes before blending, mash them separately, and stir them back in after blending—it gives you a thicker, earthier richness that's pure comfort.
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