Creamy Potato Soup with Cabbage

My sister called one Tuesday evening, voice muffled by a cold, asking if I knew how to make something warm that didn't require much chewing. I opened the fridge, found half a cabbage wedged behind the milk, and started chopping without a plan. What came together in that pot turned into the kind of soup that fixes bad days, the kind you make again and again without needing to check a recipe. It's been my go-to ever since, especially when the air turns sharp and all I want is something that feels like a hug in a bowl.

I made this for a small dinner party once, worried it was too humble to serve guests. My friend Maya had three bowls and texted me the next morning asking for the recipe. She said it reminded her of something her grandmother used to make in Prague, which I hadn't intended but felt like the best compliment. Now I think of her every time I stir in the cream and watch the soup turn pale and velvety.

Ingredients

• Unsalted butter: This creates a rich base for the aromatics and adds a subtle sweetness that olive oil just can't replicate, though you can swap it if needed.
• Yellow onion: Choose a large one and dice it finely so it melts into the background, sweetening the broth without drawing attention.
• Garlic: Fresh cloves are essential here, minced just before you add them so the fragrance blooms immediately in the hot butter.
• Green cabbage: Slice it thin so it cooks down quickly and becomes tender, releasing a gentle sweetness rather than that raw, sulfurous edge.
• Russet potatoes: Their high starch content breaks down beautifully when blended, giving you that creamy body without needing excessive dairy.
• Carrots: These add a hint of natural sugar and a pop of color that makes the soup feel more complete.
• Vegetable stock: Use a good quality stock or homemade if you have it, since it forms the backbone of every spoonful.
• Whole milk or cream: Stir this in at the end for richness, and don't let the soup boil afterward or it might curdle.
• Bay leaf: Just one is enough to add a subtle herbal note that you notice more when it's missing than when it's there.
• Dried thyme: A whisper of earthiness that pairs perfectly with root vegetables and cabbage.
• Salt, pepper, and nutmeg: Season carefully, tasting as you go, and the nutmeg is optional but adds an unexpected warmth.
• Fresh parsley: Chopped right before serving, it brightens the whole bowl and adds a little freshness to balance the cream.

Instructions

Soften the Onion:

Melt the butter in a large pot over medium heat until it foams gently, then add the diced onion. Stir occasionally and let it cook for about 4 minutes until it turns translucent and smells sweet, not browned.

Wake Up the Garlic:

Add the minced garlic and stir constantly for just 1 minute, letting the fragrance fill your kitchen. Don't let it brown or it will turn bitter and overpower everything else.

Add the Vegetables:

Toss in the sliced cabbage and diced carrots, stirring them into the buttery onion mixture. Sauté for about 5 minutes until the cabbage starts to wilt and the carrots begin to soften at the edges.

Build the Base:

Add the diced potatoes, bay leaf, thyme, and vegetable stock, then turn the heat up to bring everything to a boil. Once bubbling, reduce the heat to a gentle simmer and let it cook uncovered.

Simmer Until Tender:

Let the soup bubble quietly for 20 to 25 minutes, stirring occasionally, until the potatoes are soft enough to mash easily with the back of a spoon. The cabbage should be completely tender and sweet by now.

Blend to Creamy Perfection:

Fish out the bay leaf and discard it, then use an immersion blender to purée about half the soup, leaving some chunks for texture. If you like it smoother, blend more, or leave it chunkier if you prefer something heartier.

Finish with Cream:

Stir in the milk or cream gently, then taste and season with salt, pepper, and a pinch of nutmeg if you like. Warm it through over low heat but don't let it boil, or the dairy might separate.

Serve and Garnish:

Ladle the soup into bowls, sprinkle fresh parsley over the top, and serve hot with crusty bread on the side. It's perfect just like this, warm and comforting.

Save

One winter evening, I made a double batch and brought some to my neighbor who'd just had surgery. She told me later it was the first thing that tasted like comfort, not just food. I realized then that this soup wasn't just about feeding hunger, it was about offering something gentle when the world feels rough. It's become my quiet way of showing up for people.

How to Adjust the Texture

The beauty of this soup is that you control how smooth or chunky it ends up. If you love a completely velvety texture, blend it thoroughly until no lumps remain, adding a splash more stock if it gets too thick. For a rustic, hearty feel, blend only a third of the soup and leave the rest with visible potato and cabbage pieces. I usually aim for somewhere in the middle, creamy enough to coat the spoon but with enough texture to remind you it's made from real vegetables.

Variations to Try

This recipe is forgiving and takes well to little changes depending on what's in your kitchen. Swap the butter for olive oil and use oat or cashew milk to make it vegan, and it still tastes rich and satisfying. If you want more protein, stir in cooked white beans or chickpeas just before serving, or top each bowl with crispy bacon or smoked sausage for a non-vegetarian twist. Yukon Gold potatoes make it even creamier if you have them, and a squeeze of lemon juice at the end brightens everything up unexpectedly.

Storing and Reheating

Leftovers keep beautifully in the fridge for up to four days, and honestly, the flavors get even better as they meld together overnight. Store it in an airtight container and reheat gently on the stove over low heat, stirring often to prevent sticking. If it thickens too much in the fridge, just add a splash of stock or milk while reheating until it reaches your preferred consistency.

• Freeze individual portions in containers for up to three months, just leave a little headspace for expansion.
• Thaw in the fridge overnight before reheating, or warm it straight from frozen over very low heat with extra liquid.
• Always taste and adjust seasoning after reheating, since salt and pepper can fade a bit in the freezer.

Save

This soup has become my answer to cold nights, bad moods, and unexpected visitors. I hope it finds a place in your kitchen the way it has in mine.

Recipe FAQ

→ 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. The soup will remain creamy and flavorful.

→ What type of potatoes work best?

Russet potatoes are recommended for their starchy texture that creates a velvety consistency. Yukon Gold potatoes can also be used for extra creaminess and a buttery flavor.

→ How do I achieve the perfect texture?

Use an immersion blender to partially purée the soup, leaving some chunks of potato and vegetables for body. This creates a creamy base while maintaining interesting texture throughout.

→ Can I add meat to this soup?

Absolutely. Chopped cooked bacon or diced smoked sausage make excellent additions for a heartier, non-vegetarian version. Add them during the final stages of cooking.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or stock if the soup has thickened too much.

→ What wine pairs well with this soup?

A crisp white wine such as Riesling complements the creamy texture and subtle sweetness of the cabbage beautifully. A light Pinot Grigio also works well.