Save There's a certain stillness that settles over the kitchen when you're stirring a pot of soup on a gray afternoon, steam curling up toward the ceiling. I made this potato and cabbage soup on one of those days when the fridge was nearly empty but I still wanted something warm and filling. The cabbage had been sitting there for a week, and I figured I'd better use it before it went sad. What came out of that pot surprised me, a bowl so creamy and comforting I couldn't believe how few ingredients went into it.
I served this to my neighbor once when she stopped by unexpectedly, and she asked for the recipe before she even finished her bowl. She said it reminded her of something her grandmother used to make, which is the kind of compliment that sticks with you. Since then, I've made it on nights when I need something gentle and easy, the kind of meal that doesn't ask much of you but gives back plenty. It's become my go to when I want to feed people without fussing too much.
Ingredients
- Unsalted butter: This gives the soup a silky base and helps the onions turn sweet and golden without any harshness.
- Yellow onion: Dice it evenly so it melts into the soup, I've learned that bigger chunks can taste too sharp.
- Garlic: Fresh cloves are best here, the jarred stuff just doesn't have the same warmth when it blooms in the butter.
- Green cabbage: Slice it thin so it cooks down soft and sweet, thick pieces stay too crunchy and throw off the texture.
- Russet potatoes: These break down beautifully and thicken the soup naturally, no need for flour or cornstarch.
- Carrots: They add a hint of sweetness and a pop of color that makes the soup feel more complete.
- Vegetable stock: Use a good quality one if you can, it's the backbone of the whole dish.
- Whole milk or cream: This is what makes the soup feel luxurious, but you can use less if you want it lighter.
- Bay leaf: Don't skip this, it adds a subtle earthiness that rounds out all the other flavors.
- Dried thyme: A little goes a long way, too much and it tastes like you're eating a garden.
- Salt and black pepper: Taste as you go, the stock might already be salty so add carefully.
- Nutmeg: Just a pinch makes the cream taste richer, but it's easy to overdo.
- Fresh parsley: The brightness at the end wakes everything up, dried parsley won't do the same thing.
Instructions
- Soften the onion:
- Melt the butter in a large pot over medium heat and add the diced onion, stirring occasionally until it turns soft and translucent, about 4 minutes. You'll know it's ready when the kitchen smells sweet and the onion pieces look almost see through.
- Bloom the garlic:
- Stir in the minced garlic and cook for just 1 minute, until you can smell it but before it starts to brown. If it burns, it'll taste bitter, so keep an eye on it.
- Cook the cabbage and carrots:
- Add the sliced cabbage and diced carrots to the pot and sauté for about 5 minutes, stirring now and then. The cabbage will start to wilt and the carrots will brighten up a little.
- Simmer with potatoes:
- Toss in the diced potatoes, bay leaf, thyme, and vegetable stock, then bring everything to a boil. Once it's bubbling, turn the heat down to a gentle simmer and let it cook uncovered for 20 to 25 minutes, until the potatoes are so tender they practically fall apart when you poke them.
- Blend partially:
- Fish out the bay leaf and use an immersion blender to purée about half the soup, leaving some chunks for texture. If you don't have an immersion blender, scoop out a few cups and blend them in a regular blender, then stir it back in.
- Finish with cream:
- Pour in the milk or cream and stir gently, then season with salt, pepper, and a tiny pinch of nutmeg if you like. Warm it through for a minute or two but don't let it boil, or the cream might curdle.
- Serve hot:
- Ladle the soup into bowls and sprinkle fresh parsley over the top. If you have crusty bread around, now's the time to bring it out.
Save One winter evening, I made a big batch of this soup and froze half of it in jars. A month later, when I was too tired to cook, I thawed one and it tasted like a hug from my past self. It's funny how a simple bowl of soup can feel like taking care of yourself, even when you're just reheating leftovers. That's when I realized this recipe wasn't just about eating, it was about having something ready for the days when you need a little kindness.
Making It Your Own
If you want to make this vegan, swap the butter for olive oil and use oat or cashew milk instead of cream. I've done this before and it still tastes rich and satisfying, just in a different way. For a heartier version, throw in some chopped cooked bacon or sliced smoked sausage when you add the cream. The smokiness plays beautifully with the sweetness of the cabbage.
What to Serve Alongside
This soup doesn't need much company, but a thick slice of crusty bread for dipping makes it feel like a full meal. I like to toast the bread with a little butter and garlic if I'm feeling fancy. A crisp white wine like Riesling is perfect if you're in the mood, the slight sweetness echoes the carrots and cabbage without overpowering anything.
Storage and Reheating
This soup keeps well in the fridge for up to four days, just store it in an airtight container. When you reheat it, do it gently on the stove over low heat, stirring occasionally so the cream doesn't separate. You can also freeze it for up to three months, though the texture might be slightly thicker when you thaw it.
- Let the soup cool completely before transferring it to freezer safe jars or containers.
- Leave a little space at the top of the container because the soup will expand as it freezes.
- Thaw it overnight in the fridge, then warm it slowly on the stove with a splash of milk if it seems too thick.
Save This soup has a way of making ordinary nights feel special, and I hope it does the same for you. Grab a spoon, settle in, and enjoy every warm, creamy bite.
Recipe FAQs
- → Can I make this soup vegan?
Yes, substitute the butter with olive oil and use your favorite plant-based milk instead of dairy milk or cream. The result will be equally creamy and delicious.
- → What type of potatoes work best?
Russet potatoes are ideal for their starchy texture that creates a creamy consistency when blended. Yukon Gold potatoes can also be used for extra natural creaminess.
- → How do I achieve the right texture?
Use an immersion blender to partially purée the soup, leaving some chunks for body. This creates a creamy base while maintaining interesting texture throughout.
- → Can I add protein to this soup?
Absolutely. Chopped cooked bacon or smoked sausage makes an excellent addition for a heartier, non-vegetarian version with added depth and smokiness.
- → How long does this soup keep?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or stock if needed to adjust consistency.
- → What can I serve with this soup?
Crusty bread is perfect for dipping. Pair with a crisp white wine like Riesling for a complete meal. A simple green salad also complements the richness nicely.