Velvety potato soup with tender cabbage, butter, cream, and aromatic herbs for ultimate comfort in every spoonful.
# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage, approximately 14 oz, thinly sliced
05 - 1.5 lbs russet potatoes, peeled and diced
06 - 2 medium carrots, peeled and diced
→ Liquids
07 - 4 cups vegetable stock
08 - 1 cup whole milk or 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
→ Finish
13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread for serving, optional
# Method:
01 - Melt butter in a large 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 gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove bay leaf. Use immersion blender to purée soup partially for creamy texture while maintaining 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.
