Velvety potato soup with tender cabbage, carrots, and cream. A comforting European classic ready in 50 minutes.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 large yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1/2 head green cabbage (about 14 ounces), thinly sliced
05 - 1.5 pounds russet potatoes, peeled and diced
06 - 2 medium carrots, peeled and diced
→ Liquids
07 - 4 cups vegetable stock
08 - 1 cup whole milk or heavy 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
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Crusty bread for serving, optional
# Steps:
01 - Melt butter in a large pot over medium heat. Add diced onion and cook for 4 minutes until softened and translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cabbage and carrots to the pot, sautéing for 5 minutes until they begin to soften.
04 - Add diced potatoes, bay leaf, dried thyme, and vegetable stock to the pot. Bring to a boil, then reduce heat and maintain a gentle simmer.
05 - Cook uncovered for 20 to 25 minutes until potatoes and cabbage are very tender.
06 - Remove the bay leaf. Use an immersion blender to partially purée the soup, leaving some vegetable chunks for texture and body.
07 - Stir in milk or cream and season with salt, pepper, and nutmeg to taste. Warm through without boiling.
08 - Ladle soup into bowls, garnish with fresh parsley, and serve hot with crusty bread if desired.
