Creamy Potato Soup with Cabbage (Printable)

Velvety potato soup with tender cabbage, carrots, and herbs. Comforting vegetarian meal ready in 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, about 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

# Steps:

01 - Melt butter in a large 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 cabbage and carrots to the pot and 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 a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove the bay leaf from the pot. Use an immersion blender to purée the soup partially, leaving some chunks for texture and body.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Advice:

01 -
  • It turns humble vegetables into something that tastes rich and indulgent without any fancy techniques.
  • You can make it with what's already in your pantry, no special trips to the store required.
  • The texture is silky but still has little bites of tender vegetable that make every spoonful interesting.
  • It reheats beautifully the next day, sometimes even better than the first time around.
02 -
  • Don't skip peeling the potatoes, the skins can make the soup taste gritty and look muddy.
  • If you blend the soup too much, it turns into baby food, leaving some chunks makes it feel more homemade.
  • Add the cream at the very end and keep the heat low, boiling it will break the cream and make the soup look curdled.
03 -
  • Use Yukon Gold potatoes instead of russets if you want an even creamier texture, they have more natural butter flavor.
  • Taste the soup before adding salt, some vegetable stocks are already quite salty and you don't want to overdo it.
  • If the soup gets too thick after sitting, just stir in a little extra stock or milk until it reaches the consistency you like.
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