Creamy Potato Soup with Cabbage (Print Version)

A velvety potato soup featuring tender cabbage and aromatic herbs, crafted for warm, comforting meals in just 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 (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

# How to Make It:

01 - Melt butter in 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; sauté for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock. Bring to 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 immersion blender to purée soup partially, maintaining some vegetable chunks for body and texture.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through gently without boiling.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Additional Tips::

01 -
  • It uses humble ingredients you probably already have, but tastes like you fussed over it for hours.
  • The texture is creamy without feeling heavy, and the cabbage adds a gentle sweetness that surprises everyone.
  • Leftovers get even better the next day, thickening into something almost stew like.
02 -
  • Do not skip the partial blending, it is what gives the soup that creamy, cohesive texture while still keeping it interesting.
  • Add the cream at the very end and keep the heat low, boiling it will make the soup grainy and split.
  • Taste before you serve, potatoes absorb salt like crazy, so you will likely need more than you think.
03 -
  • Slice the cabbage as thin as you can, it cooks faster and melts into the soup more evenly.
  • Taste the soup after blending and before adding cream, this is your chance to adjust the seasoning while the flavors are clean and clear.
  • If you want a thicker soup, mash some of the potatoes against the side of the pot instead of blending, it gives you more control over the texture.
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