Creamy Cabbage & Potato Soup
This Creamy Cabbage & Potato Soup blends sweet sautéed onions and tender cabbage with starchy potatoes in a buttery, velvety broth. A gentle purée leaves just enough texture for a rustic feel—ideal for cozy lunches or a light dinner served with crusty bread.
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.