Creamy Potato Soup with Cabbage

Experience the ultimate comfort in a bowl with this Creamy Potato Soup with Cabbage. This dish brings together the earthy goodness of russet potatoes and the gentle sweetness of sautéed cabbage in a velvety vegetable broth. It is an easy-to-make European classic that warms the soul on chilly evenings, offering a perfect balance of textures and flavors.

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The secret to this soup lies in the slow-simmered vegetables and the aromatic blend of thyme and bay leaf. By partially puréeing the mixture, you create a thick, satisfying base while retaining the rustic charm of tender cabbage and potato bites. A hint of nutmeg adds a subtle, warming finish that ties the whole dish together.

Ingredients

• Vegetables: 2 tablespoons unsalted butter, 1 large yellow onion (diced), 2 cloves garlic (minced), 1/2 head green cabbage (about 400 g, thinly sliced), 700 g (1.5 lbs) russet potatoes (peeled and diced), 2 medium carrots (peeled and diced).
• Liquids: 1 liter (4 cups) vegetable stock, 250 ml (1 cup) whole milk or cream.
• Seasonings: 1 bay leaf, 1/2 teaspoon dried thyme, salt and freshly ground black pepper (to taste), pinch of nutmeg (optional).
• To Finish: 2 tablespoons chopped fresh parsley, crusty bread (optional).

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Instructions

Step 1

Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4 minutes.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add the cabbage and carrots; sauté for 5 minutes until beginning to soften.

Step 4

Add the potatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer.

Step 5

Cook uncovered for 20–25 minutes, until potatoes and cabbage are very tender.

Step 6

Remove the bay leaf. Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body.

Step 7

Stir in the milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not boil.

Step 8

Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.

Zusatztipps für die Zubereitung

For an even more luxurious texture, you can substitute the russet potatoes with Yukon Gold potatoes, which are naturally creamier. Always remember to check your vegetable stock label to ensure it is gluten-free if you have dietary restrictions.

Varianten und Anpassungen

To make this soup vegan, simply replace the butter with olive oil and use a plant-based milk or cream. If you aren't following a vegetarian diet, adding chopped cooked bacon or smoked sausage can provide a heartier, smokier depth to the dish.

Serviervorschläge

Serve this comforting soup piping hot in deep bowls. It pairs exceptionally well with thick slices of crusty bread for dipping and a glass of crisp white wine, such as a Riesling, which complements the sweetness of the cabbage perfectly.

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Whether you are looking for a simple weekday dinner or a cozy weekend meal, this Creamy Potato Soup with Cabbage is sure to become a household favorite. Enjoy the rustic simplicity and nourishing warmth of every spoonful.

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Frequently Asked Recipe Questions

→ 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 still be creamy and delicious.

→ What type of potatoes work best?

Russet potatoes are recommended for their starchy quality that creates a velvety texture. Yukon Gold potatoes are an excellent alternative if you want extra creaminess.

→ How do I achieve the perfect creamy texture?

Use an immersion blender to partially purée the soup, leaving some chunks for body. This creates a balance between smooth creaminess and hearty texture. Avoid over-blending.

→ Can I add protein to make it heartier?

Absolutely. Chopped cooked bacon or smoked sausage are excellent additions for a non-vegetarian version. Add them during the final warming stage to preserve their texture.

→ 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.

→ What wine pairs well with this soup?

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