Creamy Potato Soup with Cabbage

The smell of butter melting into onions always pulls me back to Sunday afternoons in my tiny apartment kitchen, where counter space was scarce but ambition was not. I started making this soup during a particularly cold February when I had half a cabbage wilting in the crisper and a bag of potatoes threatening to sprout. What began as resourceful fridge-clearing turned into something I craved weekly. The way the cabbage sweetens as it simmers, folding into the creamy potatoes, felt like discovering a secret that had been hiding in plain sight all along.

I first served this to friends during a game night, thinking it was just easy fuel before we started playing. Instead, everyone went quiet for a few spoonfuls, then someone asked if I'd trained at a culinary school. I laughed so hard I nearly spilled my own bowl. That night it became my go-to for gatherings, the kind of dish that makes people feel cared for without you having to announce the effort.

Ingredients

• Unsalted butter: This creates the flavor foundation, and using unsalted lets you control the seasoning as the soup reduces.
• Yellow onion: Yellow onions break down into sweetness better than white, giving the broth a rounded, mellow base.
• Garlic: Two cloves add warmth without overpowering the delicate cabbage, and mincing them fine prevents any sharp bites.
• Green cabbage: Choose a firm head with tightly packed leaves, it will soften into silky ribbons that almost melt into the soup.
• Russet potatoes: Their high starch content thickens the broth naturally and creates that velvety body when blended.
• Carrots: These add a hint of earthy sweetness and a pop of color that makes each bowl feel more alive.
• Vegetable stock: Use a good quality stock or homemade if you have it, because it becomes the backbone of every spoonful.
• Whole milk or cream: This is what turns the soup from rustic to indulgent, adding richness that coats your spoon.
• Bay leaf: One leaf contributes a subtle herbal note that you will miss if you skip it, even if you cannot name exactly what it does.
• Dried thyme: A little thyme goes a long way, lending a quiet earthiness that ties the vegetables together.
• Salt and black pepper: Season gradually and taste often, because potatoes drink up salt and you want balance, not blandness.
• Nutmeg: Just a pinch adds an unexpected warmth that makes people wonder what your secret is.
• Fresh parsley: The brightness cuts through the creaminess and makes the soup feel finished and intentional.

Instructions

Start with the aromatics:

Melt the butter in your largest pot over medium heat until it foams gently, then add the diced onion and let it cook slowly until it turns translucent and soft, about 4 minutes. You want it sweet and yielding, not browned.

Wake up the garlic:

Stir in the minced garlic and let it sizzle for just a minute until your kitchen smells like promise. Do not let it brown or it will turn bitter.

Soften the vegetables:

Add the sliced cabbage and diced carrots, stirring them into the buttery base, and cook for about 5 minutes until they start to wilt and release their moisture. This step builds layers of flavor you will taste later.

Build the base:

Toss in the diced potatoes, bay leaf, thyme, and pour in the vegetable stock, then turn up the heat to bring everything to a rolling boil. Once it is bubbling, lower the heat to a gentle simmer so it cooks evenly without splattering.

Simmer until tender:

Let the soup cook uncovered for 20 to 25 minutes, stirring occasionally, until the potatoes are so tender they break apart easily with a spoon. The cabbage should be silky and the carrots should yield without any resistance.

Blend to your liking:

Fish out the bay leaf and discard it, then use an immersion blender to puree about half the soup, leaving plenty of chunky bits for texture. If you do not have an immersion blender, carefully transfer half to a regular blender, puree it, and stir it back in.

Finish with cream:

Pour in the milk or cream and stir gently, then season with salt, pepper, and a pinch of nutmeg if you are feeling adventurous. Warm it through over low heat without letting it boil, or the dairy might curdle.

Serve with love:

Ladle the soup into bowls, scatter fresh parsley over the top, and set out crusty bread for dipping if you have it. This is the moment where all that simmering pays off.

Save

One rainy Thursday, I made a double batch of this soup and delivered jars to neighbors I barely knew. By the weekend, three of them had stopped by with empty jars and requests for the recipe. It is funny how a pot of soup can turn strangers into friends, and how something this simple can say everything you need to without words.

Making It Your Own

This soup is endlessly adaptable, and I have never made it exactly the same way twice. If you want a vegan version, swap the butter for olive oil and use your favorite plant milk, oat or cashew work beautifully. For a heartier meal, stir in crispy bacon or sliced smoked sausage just before serving. I have also used Yukon Gold potatoes when I wanted an even creamier texture, and they never disappoint.

Storing and Reheating

Leftover soup keeps in the fridge for up to four days in an airtight container, and it tastes even better the next day once the flavors have had time to marry. Reheat it gently on the stove over low heat, adding a splash of stock or milk if it has thickened too much. I have also frozen portions in individual containers, and they defrost beautifully for quick lunches when I need something comforting in a hurry.

Serving Suggestions

This soup shines alongside a thick slice of crusty sourdough or a warm baguette, perfect for mopping up every last creamy spoonful. I love pairing it with a crisp white wine like Riesling, which balances the richness with a touch of brightness. On colder nights, I have served it with a simple green salad dressed in lemon vinaigrette, and the contrast makes the whole meal feel complete.

• Top with a dollop of sour cream and extra cracked pepper for a tangy finish.
• Garnish with crispy fried onions or croutons if you want added crunch.
• Serve it in bread bowls for a cozy, impressive presentation that always gets compliments.

Save

There is something quietly powerful about a bowl of soup that asks for nothing but your attention and gives back comfort in return. I hope this one finds a place in your rotation, warming your kitchen and the people you share it with.

Recipe Q&A

→ 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.

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes also work wonderfully and add extra richness.

→ How do I store leftover soup?

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.

→ Can I freeze this potato soup?

While possible, potato soups can become grainy when frozen. For best results, freeze before adding the cream and stir it in fresh when reheating.

→ What can I add for more protein?

Chopped cooked bacon, smoked sausage, or white beans make excellent additions. Stir in during the final minutes of cooking to heat through.

→ Do I need an immersion blender?

An immersion blender is most convenient, but you can carefully transfer portions to a regular blender. Blend only half the soup to maintain some texture.