Creamy Potato Soup with Cabbage (Printer-Friendly)

Velvety potato soup with tender cabbage, carrots, and cream. A comforting European classic ready in 50 minutes.

# 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 (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

→ Finishing

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

# Steps:

01 - Melt butter in a large soup 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; 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 bay leaf. Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body.
07 - Stir in milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not boil.
08 - Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

# Expert Suggestions:

01 -
  • It transforms humble pantry staples into something that feels indulgent and cafe worthy.
  • The soup thickens naturally without flour or heavy cream, just the starch from the potatoes doing all the work.
  • You can blend it smooth or leave it chunky depending on your mood, and it tastes even better the next day.
02 -
  • If you blend the soup while it's too hot with the lid fully on, it can explode out of the blender, so leave the lid slightly ajar and cover with a towel.
  • Adding the cream at the very end and not boiling it keeps the soup smooth and prevents curdling.
  • Russet potatoes break down much better than waxy varieties, which stay firm and won't thicken the soup properly.
03 -
  • Taste the soup before adding the nutmeg, because a little goes a long way and too much can make it taste oddly sweet.
  • If your cabbage is particularly strong or bitter, blanch it in boiling water for two minutes before adding it to the pot.
  • Use a potato masher instead of a blender if you want a chunkier, more rustic texture without any fuss.
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