Creamy Potato Soup with Cabbage

There was a winter afternoon when the fridge looked bare, and I opened the crisper drawer to find a forgotten half-head of cabbage and a bag of potatoes that had been sitting there for days. I melted butter in my biggest pot, diced an onion without much of a plan, and started building something warm from scraps. What came together was this silky, surprisingly sweet soup that made the kitchen smell like comfort itself. I called my neighbor over to share a bowl, and she asked for the recipe before she even finished her first spoonful.

I made this for my sister during a rough week, and she sat at my kitchen table with her hands wrapped around the bowl, quiet for the first time in days. We didnt talk much, just ate slowly and let the soup do the work. She texted me two days later asking for the recipe, and now she makes it on Sunday nights when she needs to reset.

Ingredients

• Unsalted butter: This is your flavor foundation, giving the soup a round, comforting richness that olive oil just cant replicate, though you can swap it for a dairy-free version if needed.
• Yellow onion: Diced and cooked until translucent, it melts into the background and adds a subtle sweetness that supports everything else.
• Garlic: Just two cloves, minced and cooked briefly so they perfume the pot without turning sharp or bitter.
• Green cabbage: Thinly sliced so it softens quickly and releases a gentle, almost floral sweetness as it simmers with the potatoes.
• Russet potatoes: Starchy and willing to break down, they give the soup its creamy body even before you add any dairy.
• Carrots: Diced small, they add color and a whisper of earthiness that keeps the soup from feeling one-note.
• Vegetable stock: The backbone of the broth, carrying all the flavors together and giving the soup its savory depth.
• Whole milk or cream: Stirred in at the end, it turns the soup velvety and luxurious without weighing it down.
• Bay leaf and dried thyme: Quiet herbs that build warmth in the background, the kind you miss when theyre not there.
• Salt, pepper, and nutmeg: Season generously, and the pinch of nutmeg is optional but magical, adding a barely-there warmth that makes people ask what your secret is.
• Fresh parsley: Chopped and sprinkled on top, it cuts through the richness and makes each bowl feel bright and finished.

Instructions

Start with the aromatics:

Melt the butter in a large pot over medium heat until it foams, then add the diced onion and cook, stirring occasionally, until it turns soft and translucent, about 4 minutes. Stir in the minced garlic and let it cook for just a minute until the kitchen smells warm and inviting.

Build the vegetable base:

Add the sliced cabbage and diced carrots to the pot, stirring them into the butter and onions, and sauté for about 5 minutes until they begin to soften and release their sweetness. You will see the cabbage wilt down and the carrots start to lose their raw edge.

Simmer until tender:

Toss in the diced potatoes, bay leaf, and thyme, then pour in the vegetable stock and bring everything to a boil. Reduce the heat to a gentle simmer and 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 your liking:

Remove the bay leaf, then use an immersion blender to partially purée the soup, leaving some chunks for texture and body. If you dont have an immersion blender, carefully transfer half the soup to a regular blender, purée it, and stir it back into the pot.

Finish with cream and seasoning:

Stir in the milk or cream and season generously with salt, pepper, and a pinch of nutmeg if youre using it. Warm the soup through gently without letting it boil, then ladle it into bowls and garnish with fresh parsley.

Save

One rainy evening, I made a double batch and froze half, thinking it would be a backup meal for a busy week. When I thawed and reheated it a month later, it tasted even better, the flavors had deepened and married in a way that fresh soup never quite achieves. Now I make extra on purpose, knowing future me will be grateful.

How to Store and Reheat

Let the soup cool completely before transferring it to airtight containers, where it will keep in the fridge for up to four days. When reheating, do it gently over low heat, stirring often and adding a splash of stock or milk if it has thickened too much. For freezing, skip adding the cream until after you thaw and reheat, as dairy can separate and turn grainy in the freezer.

Ways to Make It Your Own

This soup is a blank canvas that welcomes almost anything you want to add or swap. Stir in cooked, crumbled bacon or diced smoked sausage for a heartier, meatier version that feels like a full meal. If youre dairy-free, use olive oil instead of butter and swap the cream for coconut milk or oat milk, both work beautifully without losing the soups creamy soul. A handful of kale or spinach stirred in at the end adds color and a bit of green goodness, and a sprinkle of sharp cheddar on top turns it into something almost indulgent.

Serving Suggestions

This soup feels complete on its own, but serving it with crusty bread for dipping turns it into a meal that satisfies on every level. A crisp green salad with a tangy vinaigrette balances the richness, and a glass of chilled Riesling or a light lager makes it feel like a proper dinner. I also love pairing it with a simple cheese toastie on the side, the kind you make in a hot skillet until the edges are golden and crispy.

• Serve with thick slices of sourdough, toasted and rubbed with garlic.
• Top each bowl with a drizzle of good olive oil and a crack of black pepper for a restaurant-style finish.
• Pair with roasted root vegetables on the side for a cozy, vegetable-forward meal.

Save

This soup has a way of making ordinary nights feel special, turning a handful of everyday ingredients into something warm, nourishing, and quietly memorable. I hope it becomes one of those recipes you reach for when you need comfort in a bowl.

Recipe Questions

→ Can I make this soup vegan?

Yes, simply substitute the butter with olive oil and use your favorite plant-based milk instead of dairy milk or cream. The soup will remain creamy and delicious.

→ What type of potatoes work best?

Russet potatoes are recommended for their starchy texture that creates creaminess. Yukon Gold potatoes are an excellent alternative if you want even more natural creaminess.

→ How can I add protein to this soup?

For a heartier version, add chopped cooked bacon or smoked sausage during the final steps. This transforms it into a satisfying non-vegetarian main course.

→ Can I freeze leftover soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What wine pairs well with this dish?

A crisp white wine such as Riesling complements the creamy texture and subtle sweetness beautifully. The wine's acidity balances the richness of the soup.

→ Do I need to fully purée the soup?

No, partial puréeing is recommended to achieve a creamy base while retaining some chunks for texture and body. Use an immersion blender for easy control.