When I need something simple, hearty, and soothing, I always turn to this Creamy Cabbage Potato Soup.
It’s made with humble pantry staples—cabbage, starchy potatoes, onions, and butter—but the result is luxuriously creamy and comforting.
Perfect for chilly nights, cozy lunches, or any day you need a bowl of comfort.
Why You’ll Love This Recipe
Made with basic, budget-friendly ingredients
Naturally vegetarian and easy to make gluten-free
Silky and creamy without using heavy cream
Blends tender cabbage and potatoes into a rustic, cozy soup
Perfect with Irish soda bread or crusty sourdough
Ingredient Highlights
Salted butter – For a rich, savory base.
Yellow onion – Adds depth and sweetness when sautéed until soft.
Chopped cabbage – The heart of this dish, it wilts down beautifully.
Starchy potatoes – Like Russets or Yukon Golds for a creamy texture.
Vegetable stock – Provides a light yet flavorful base.
Whole milk or half & half – For creaminess without making it too heavy.
Black pepper & salt – To bring everything together with simple seasoning.
Pro Tips Before You Start
Use starchy potatoes (like Russet or Yukon Gold) for the best creamy texture.
If you like more texture, blend only half the soup and leave some chunks.
Make it vegan by swapping the butter for olive oil and using plant-based milk.
Add extra black pepper or fresh herbs like thyme for a deeper flavor twist.
How to Make Creamy Cabbage Potato Soup
Step 1: Sauté the aromatics
In a large soup pot, melt the salted butter over medium heat.
Add the diced onions and cook until soft and translucent—this builds a sweet, aromatic base.
Step 2: Wilt the cabbage
Add the chopped cabbage to the pot.
Cook for a few minutes until it starts to wilt and soften, stirring occasionally so it doesn’t brown too much.
Step 3: Simmer with potatoes
Add the chopped potatoes, vegetable stock, and black pepper.
Bring everything to a gentle simmer and cook for about 20 minutes, or until the potatoes are very tender.
Step 4: Blend the soup
Using an immersion blender, blend the soup right in the pot until it’s mostly smooth but still a bit rustic.
If you don’t have an immersion blender, carefully transfer the soup in batches to a food processor or blender.
Step 5: Finish with milk
Return the soup to the pot if needed, and stir in the milk or half & half.
Bring it back to a gentle simmer to warm through—don’t let it boil.
Taste and season with salt to your liking.
What to Serve It With
A warm slice of Irish soda bread (classic pairing!)
Buttery croutons or a sprinkle of cheddar on top
Crusty sourdough or rye bread for dipping
A crisp green salad with vinegar dressing for balance
Variations & Substitutions
Swap milk for heavy cream for a richer soup
Use leeks instead of onions for a more delicate flavor
Add cooked bacon or smoked sausage for a meaty variation
Make it vegan with oat milk and plant-based butter
Stir in a pinch of nutmeg or a spoonful of sour cream for depth
Storage & Leftovers
Store in the fridge in an airtight container for up to 4 days
Reheat gently on the stovetop or microwave; add a splash of milk if needed
Not ideal for freezing due to dairy and potatoes, but can be frozen if fully blended (texture may change)
FAQs
Can I use red potatoes instead of starchy ones?
Yes, but they won’t create the same creamy texture.
Starchy potatoes break down better for a silky soup.
Can I make this soup ahead of time?
Absolutely. The flavor deepens overnight—just reheat slowly and stir well before serving.
Do I have to blend the soup?
Not at all! You can leave it chunky or blend just part of it for a creamy-chunky combo.
How do I make it vegan?
Use olive oil instead of butter and unsweetened plant milk in place of whole milk.
Can I add protein?
Yes—shredded chicken, bacon, or sausage all work beautifully stirred in after blending.
What herbs go well with this soup?
Fresh thyme, dill, or chives add wonderful flavor.
Is this soup freezer-friendly?
It can be frozen, but texture may change.
If freezing, skip the milk and add it fresh after reheating.
Final Thoughts
There’s something magical about transforming a few basic ingredients into something this rich and soul-warming.
Creamy Cabbage Potato Soup is a reminder that comfort doesn’t have to be complicated.
Whether it’s a rainy day, a busy weeknight, or you just need something soothing—you’ll want this cozy bowl in your back pocket.
Pair it with your favorite bread and enjoy the rustic, creamy goodness.
Creamy Cabbage & Potato Soup
Ingredients
- 3 tablespoons salted butter
- 1 large onion peeled & diced (2 cups)
- ½ pound chopped cabbage
- 4 medium starchy potatoes 1½ lbs, peeled & chopped
- 5 cups vegetable stock
- 1½ cups whole milk or half & half
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook until soft.
- Stir in cabbage and cook until it begins to wilt.
- Add potatoes, vegetable stock, and pepper. Bring to a simmer and cook for 20 minutes.
- Blend the soup with an immersion blender (or in batches with a food processor) until thick but slightly chunky.
- Add milk or half & half, bring back to a simmer, and season with salt.
- Serve warm, ideally with crusty bread or Irish soda bread.
- See full steps with tips & photos → https://p4pd.org/creamy-cabbage-potato-soup/
Notes
- Thicker Soup: For a heartier texture, leave one potato chunk unblended or stir in an extra diced potato during the last 10 minutes of cooking.
- Flavor Boost: Stir in 1 tsp grainy mustard or a splash of white wine when adding the stock for added depth.
- Dairy-Free Option: Swap milk for full-fat coconut milk and use olive oil instead of butter.
