Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage and subtle sweetness, ready in just 50 minutes for comforting meals.

# What You 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

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread for serving

# How To Make It:

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; sauté for 5 minutes until beginning 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 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 if desired.

# Expert Tips:

01 -
  • It turns humble pantry staples into something that tastes like youve been simmering it all day.
  • The cabbage adds a gentle sweetness that balances the creamy potatoes in a way thats hard to explain but impossible to forget.
  • Its endlessly adaptable, welcoming whatever herbs, proteins, or dairy swaps you have on hand without losing its soul.
02 -
  • Do not boil the soup after adding the cream or milk, or it may curdle and lose that silky texture youre after.
  • Leaving some chunks when you blend gives the soup a rustic, homemade feel that smooth purées just cant match.
  • Taste before serving and add more salt than you think you need, potatoes and cabbage both drink up seasoning.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier, buttery texture without needing as much dairy.
  • Let the onions cook a minute or two longer than you think they need, that extra caramelization adds a secret depth that makes the whole soup sing.
  • Always taste after blending and before serving, this is your last chance to adjust the salt, pepper, and that tiny pinch of nutmeg that makes all the difference.
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