Creamy Potato Soup with Cabbage

The first snowfall had just started when my neighbor Anna knocked on my door with a bag of potatoes and a fresh head of cabbage from her garden. She taught me that the secret to making this soup sing is letting the cabbage get golden and sweet before adding the liquid. Now whenever I smell butter and onions hitting a hot pan, I am back in her tiny kitchen watching the steam fog up her windows.

Last winter my sister came over exhausted from a week of double shifts. I made this soup while she sat at the counter with a glass of wine, watching me slice vegetables. She ate two bowls and said it was the first time all week she felt like she could breathe again.

Ingredients

• Unsalted butter: Butter adds a rich depth that olive oil cannot match, but use olive oil if you need to keep it vegan
• Large yellow onion: Diced small so it melts into the base, providing that essential savory foundation
• Garlic: Two cloves is the minimum but add three if you love garlic, mince them fresh for the best flavor
• Green cabbage: Look for a tight head with no wilted outer leaves, the natural sweetness develops beautifully as it cooks
• Russet potatoes: These break down slightly during cooking, naturally thickening the soup without flour
• Carrots: Peeled and diced small, they add subtle sweetness and gorgeous color to the bowl
• Vegetable stock: Use a good quality stock or broth you would happily drink on its own
• Whole milk or cream: Stir this in at the very end to prevent separating and keep the texture silky smooth
• Bay leaf and thyme: These humble herbs work together to give the soup a classic European comfort flavor
• Fresh parsley: The bright green garnish wakes up the pale soup and makes every bowl feel special

Instructions

Build the flavor base:

Melt the butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for just 1 minute until fragrant.

Soften the vegetables:

Add the sliced cabbage and diced carrots to the pot. Sauté for 5 minutes, stirring occasionally, until the cabbage begins to soften and take on some golden color.

Simmer the soup:

Add the potatoes, bay leaf, thyme, and vegetable stock. Bring everything to a boil, then reduce heat to maintain a gentle simmer. Cook uncovered for 20 to 25 minutes until the potatoes and cabbage are very tender.

Create the texture:

Remove and discard the bay leaf. Use an immersion blender to partially purée the soup, leaving plenty of chunks for body. A few quick pulses are all you need.

Finish and season:

Stir in the milk or cream. Season generously with salt, pepper, and the pinch of nutmeg if using. Warm through gently without boiling.

Serve it up:

Ladle the hot soup into bowls. Sprinkle with fresh parsley and serve with crusty bread for a complete meal.

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This soup became my go-to gift for new parents and friends recovering from surgery. Something about warm, nourishing food that requires almost no chewing feels like genuine care.

Make It Your Own

I have discovered that adding a cup of frozen corn during the last five minutes of cooking brings pops of sweetness that everyone loves. A handful of chopped kale stirred in at the end adds color without changing the flavor profile much.

The Bread Question

While crusty bread is traditional, I have found that homemade croutons transform this into something special. Cube day old bread, toss with olive oil and salt, and bake at 400°F until golden and crisp.

Make Ahead Magic

This soup actually tastes better the next day as the flavors have time to meld. Store it in the refrigerator for up to four days or freeze it for up to three months without the dairy added.

• Thaw frozen soup in the refrigerator overnight
• Reheat gently over low heat, stirring in the dairy just before serving
• Thin with a splash of water or stock if it has thickened too much

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There is something profoundly grounding about a pot of soup bubbling on the stove. It turns a regular Tuesday evening into something worth savoring.

Recipe Questions & Answers

→ How can I make this dish suitable for a vegan diet?

For a vegan version, substitute the butter with olive oil or another plant-based fat for sautéing. Replace the whole milk or cream with your preferred unsweetened plant-based milk or cream alternative.

→ Can I add meat to this for a heartier meal?

Yes, absolutely! For a more substantial option, consider stirring in chopped cooked bacon or smoked sausage towards the end of the cooking process or as a garnish before serving. This will introduce a delicious savory and smoky depth.

→ What type of potatoes work best for achieving a creamy texture?

Russet potatoes are an excellent choice as they break down beautifully when cooked, contributing to the dish's creamy consistency. Yukon Gold potatoes are another fantastic option if you're looking for extra creaminess.

→ What's the best way to achieve the velvety texture mentioned?

The key to the velvety texture is partially puréeing the cooked vegetables. Once the potatoes and cabbage are very tender, use an immersion blender directly in the pot to blend some of the ingredients, leaving some chunks for body and a more satisfying mouthfeel.

→ What are some good serving suggestions for this dish?

This comforting dish pairs wonderfully with a side of crusty bread for dipping. For a beverage, a crisp white wine such as a Riesling or a light lager would complement its rich and savory flavors beautifully.

→ Can I prepare this dish ahead of time?

Yes, this dish can be made a day in advance. Allow it to cool completely before storing it in an airtight container in the refrigerator. When reheating, you might need to add a splash of extra stock or milk to restore its ideal consistency, as it can thicken overnight.