Save This Creamy Potato Soup with Cabbage is a comforting, velvety dish featuring tender cabbage and a hint of sweetness, making it perfect for cozy evenings. Drawing from European culinary traditions, this soup balances the earthiness of russet potatoes with the gentle texture of simmered green cabbage for a truly satisfying meal.
Save With a preparation time of only 20 minutes, this recipe is accessible for any home cook. The combination of sautéed onions, garlic, and carrots creates a rich aromatic base that enhances the creamy texture of the potatoes and the delicate flavor of the cabbage.
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).
Instructions
- 1. Sauté Aromatics
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- 2. Soften Vegetables
- Add the cabbage and carrots; sauté for 5 minutes until beginning to soften.
- 3. Simmer Soup
- Add the potatoes, bay leaf, thyme, and vegetable stock. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 20–25 minutes, until potatoes and cabbage are very tender.
- 4. Blend and Season
- Remove the bay leaf. Use an immersion blender to purée the soup partially for a creamy texture, leaving some chunks for body. Stir in the milk or cream. Season with salt, pepper, and nutmeg to taste. Warm through but do not boil.
- 5. Garnish and Serve
- Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.
Zusatztipps für die Zubereitung
For an even richer and creamier result, you can substitute the russet potatoes with Yukon Gold potatoes. Using an immersion blender directly in the pot allows you to achieve the perfect balance between a smooth base and hearty vegetable chunks.
Varianten und Anpassungen
To make a vegan version, simply use olive oil instead of butter and your favorite plant-based milk. For those looking for a heartier, non-vegetarian version, adding chopped cooked bacon or smoked sausage provides a wonderful smoky depth to the soup.
Serviervorschläge
This soup is best served hot, paired with a piece of warm, crusty bread for dipping. To elevate the meal, pair it with a crisp white wine such as a Riesling, which complements the sweetness of the cabbage and the creaminess of the broth.
Save At 270 calories per serving, this Creamy Potato Soup with Cabbage is a nutritious and balanced meal. With 6g of protein and 42g of carbohydrates per bowl, it provides sustained energy and comfort in every spoonful.
Recipe FAQ
- → Can I make this soup dairy-free?
Yes, substitute the butter with olive oil and use your favorite plant-based milk such as oat, almond, or cashew milk for a delicious vegan version.
- → What type of potatoes work best?
Russet potatoes are ideal for their starchy texture that creates creaminess when blended. Yukon Gold potatoes also work wonderfully and add extra buttery richness.
- → How do I achieve the right consistency?
Use an immersion blender to partially purée the soup, leaving some vegetable chunks for texture and body. Blend more for a smoother consistency or less for a chunkier style.
- → Can I add meat to this soup?
Absolutely! Chopped cooked bacon, diced ham, or sliced smoked sausage make excellent additions. Stir them in during the last few minutes of cooking to heat through.
- → How should I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or stock if needed to adjust consistency.
- → What wine pairs well with this soup?
A crisp, slightly sweet Riesling complements the creaminess and subtle sweetness of the cabbage beautifully. A light Pinot Grigio also works well.