Creamy Potato Soup with Cabbage (Printable version)

Velvety potato soup with tender cabbage and a hint of sweetness, perfect for cozy evenings and chilly nights.

# 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, optional

→ Garnish

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

# Step-by-step guide:

01 - Melt butter in 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 sliced cabbage and diced carrots, sautéing for 5 minutes until vegetables begin to soften.
04 - Add diced potatoes, bay leaf, thyme, and vegetable stock. Bring mixture to a boil, then reduce heat to gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove bay leaf. Use immersion blender to partially puree soup, creating creamy texture while maintaining some vegetable chunks for body.
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 Advice:

01 -
  • It transforms humble ingredients into something that tastes like you fussed for hours.
  • The texture is luxurious without being heavy, and you can control exactly how chunky or smooth you want it.
  • It reheats beautifully, which means leftovers actually get better as the flavors deepen overnight.
02 -
  • Do not skip removing the bay leaf before blending, I once left it in and my immersion blender shredded it into bitter little shards that ruined the batch.
  • Blend in the pot if you can, transferring hot soup to a blender is messy and dangerous, and the steam can blow the lid off if you are not careful.
  • Add the cream at the end and keep the heat low, boiling it will break the proteins and leave you with a grainy, separated mess instead of velvet.
03 -
  • Dice your potatoes into even pieces so they cook at the same rate, uneven chunks mean some will be mushy while others stay hard.
  • Taste the soup before adding cream, sometimes it needs more salt or pepper than you think, and the dairy will dull the seasoning if you add it too early.
  • Use a potato masher if you do not have a blender, it gives you a rustic, chunky texture that is just as satisfying and way less fussy.
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