Pin It The smell of butter melting into onions always means something good is about to happen. I started making this soup on a Tuesday night when the fridge looked sad and I had half a cabbage sitting there, daring me to use it. What came out of that pot was better than I expected: silky, warm, and just sweet enough to make you forget it's mostly vegetables. Now it's my go-to when I need something that feels like a hug in a bowl.
I made this for my neighbor once after she mentioned she was tired of the same old dinners. She knocked on my door the next day to ask for the recipe, and I realized then that simple food, done right, can be a gift. We ended up sitting at her kitchen table, talking through the steps while her kids taste-tested every spoonful. It became our little tradition on cold evenings.
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- Unsalted butter: This is your flavor foundation, the first thing that hits the pan and makes your kitchen smell like home.
- Yellow onion: Dice it small so it melts into the soup and adds natural sweetness without any fuss.
- Garlic: Fresh is best here, it blooms in the butter and gives the whole pot a gentle warmth.
- Green cabbage: Slice it thin so it cooks down tender and sweet, not tough or bitter.
- Russet potatoes: These break down beautifully and give the soup its creamy body when you blend it.
- Carrots: They add a hint of color and a touch of earthy sweetness that balances everything.
- Vegetable stock: Use good quality stock, it matters more than you think in a simple soup like this.
- Whole milk or cream: This is what makes it velvety and rich, stir it in at the end so it stays smooth.
- Bay leaf and thyme: Quiet heroes that add depth without shouting, just let them simmer and do their work.
- Salt, pepper, and nutmeg: Season with care, the nutmeg is optional but it adds a whisper of something special.
- Fresh parsley: A bright finish that makes each bowl feel fresh and alive.
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Start with the base:
- Melt the butter in a large pot over medium heat, then add the onion and let it soften for about 4 minutes until it turns translucent and smells sweet. Stir in the garlic and cook for just a minute until fragrant.
- Build the flavor:
- Toss in the cabbage and carrots, stirring them around for 5 minutes until they start to soften and release their sweetness. This step matters, it sets up the whole soup.
- Simmer it all together:
- Add the potatoes, bay leaf, thyme, and vegetable stock, then bring it to a boil before turning it down to a gentle simmer. Let it cook uncovered for 20 to 25 minutes until everything is tender and the kitchen smells amazing.
- Blend for creaminess:
- Fish out the bay leaf, then use an immersion blender to puree the soup partially, leaving some chunks for texture. If you like it smoother, blend more, if you like it chunky, blend less.
- Finish with richness:
- Stir in the milk or cream and season with salt, pepper, and a pinch of nutmeg if you like. Warm it through gently, but don't let it boil or the dairy might split.
- Serve it up:
- Ladle the soup into bowls, sprinkle with fresh parsley, and serve it hot with crusty bread on the side. It's ready to make someone's evening better.
Pin It There was a night last winter when the power went out and I had this soup simmering on the stove just before it happened. We ate it by candlelight, laughing about how it felt like we were in a cabin somewhere far away. That's when I realized this soup doesn't just feed you, it makes moments stick.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Making It Your Own
This soup is incredibly forgiving and loves a little improvisation. If you want it vegan, swap the butter for olive oil and use your favorite plant-based milk, it still turns out creamy and delicious. For something heartier, stir in chopped cooked bacon or sliced smoked sausage at the end. I've also tried it with Yukon Gold potatoes instead of russets, and the texture was even silkier.
Storing and Reheating
Leftovers keep beautifully in the fridge for up to four days in an airtight container. When you reheat it, do it gently on the stovetop over low heat, stirring often so the cream doesn't break. If it thickens too much, just add a splash of stock or milk to loosen it back up. I actually think it tastes better the next day once all the flavors have had time to settle in together.
Serving Suggestions
This soup shines on its own, but it loves good company. A thick slice of crusty bread is perfect for dipping, or you can toast some sourdough with a little butter and garlic. A crisp white wine like Riesling cuts through the creaminess beautifully if you're in the mood. Sometimes I'll top each bowl with a drizzle of good olive oil and a few extra cracks of black pepper for a little extra something.
- Serve with a simple green salad dressed in lemon vinaigrette for balance.
- Top with crispy fried onions or croutons for a textural contrast.
- Pair with a grilled cheese sandwich for the ultimate cozy meal.
Pin It This soup has become one of those recipes I make without thinking, the kind that just feels right when the weather turns cold or someone needs comfort. I hope it does the same for you.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply substitute olive oil for butter and use your favorite plant-based milk instead of dairy cream. The soup will remain creamy and delicious.
- → What type of potatoes work best?
Russet potatoes are ideal for their starchy texture that creates creaminess. Yukon Gold potatoes are an excellent alternative for even more velvety results.
- → How do I achieve the perfect creamy texture?
Use an immersion blender to partially purée the soup, leaving some vegetable chunks for body. This creates a creamy base while maintaining hearty texture.
- → Can I add protein to this soup?
Absolutely. Chopped cooked bacon or smoked sausage makes an excellent addition for a heartier, non-vegetarian version with deeper flavor.
- → How should I store leftovers?
Store 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 white wine such as Riesling complements the creamy texture and subtle sweetness of the cabbage beautifully.
