Description
Creamy Potato-Cabbage Soup is a comforting soup that combines the richness of potatoes with the subtle sweetness of cabbage. It’s made with a combination of vegetables, including onions, garlic, carrots, and celery, which are sautéed and then simmered with potatoes and broth. The final touch is the addition of heavy cream or half-and-half to give it a smooth, velvety finish. The soup is typically seasoned with herbs like thyme, dill, and parsley, and can be customized with garnishes like crispy bacon, sour cream, or croutons.
Ingredients
For the soup base:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small head of cabbage (about 1 pound/450g), cored and chopped
- 2 pounds (900g) potatoes (Yukon Gold or russet), peeled and cubed
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper to taste
For the creamy finish:
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice (optional)
For garnish (optional):
- Crispy bacon bits
- Sour cream
- Croutons
- Additional fresh herbs
Instructions
- Prepare the vegetables:
- In a large Dutch oven or soup pot, heat butter and olive oil over medium heat
- Add onions and cook until translucent, about 3-4 minutes
- Add garlic and cook for another minute until fragrant
- Add carrots and celery, cooking for 5 minutes until they begin to soften
- Cook the cabbage:
- Add the chopped cabbage to the pot
- Sauté for about 5-7 minutes until it begins to wilt and soften
- Add potatoes and broth:
- Add the cubed potatoes to the pot
- Pour in the broth
- Add bay leaf, thyme, caraway seeds (if using), salt, and pepper
- Bring to a boil, then reduce heat to a simmer
- Simmer the soup:
- Cover partially and simmer for 20-25 minutes, or until potatoes are fork-tender
- Check occasionally and stir to prevent sticking
- Create creaminess:
- Remove bay leaf
- For a creamier texture, use an immersion blender to partially blend some of the soup (leave plenty of chunks for texture)
- Alternatively, remove about 2 cups of the soup, blend in a regular blender, and return to the pot
- Finish the soup:
- Stir in the heavy cream or half-and-half
- Add chopped dill and parsley
- Add lemon juice if using (adds brightness)
- Simmer for an additional 5 minutes
- Taste and adjust seasonings as needed
- Serve:
- Ladle into bowls
- Top with your choice of garnishes
- Serve with crusty bread on the side
Notes
This hearty soup pairs wonderfully with crusty bread or a grilled cheese sandwich. For extra richness, stir in a splash of cream or a handful of shredded cheddar before serving. Want to add protein? Toss in some cooked bacon bits or white beans. Cozy, comforting, and customizable!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: European
Keywords: Creamy Potato-Cabbage Soup