Creamy Cabbage and Potato Soup
Warm up with a bowl of velvety, soul-soothing creamy cabbage and potato soup—a rustic, one-pot wonder perfect for chilly evenings or cozy lunch gatherings. This hearty recipe combines the earthy sweetness of green cabbage, the comforting creaminess of russet potatoes, and the aromatic essence of sautéed onions and garlic. Simmered in a savory chicken or vegetable broth and finished with a touch of heavy cream and a hint of nutmeg, this soup achieves the perfect balance of rich and wholesome flavors. Customize the texture by blending it smooth or leaving a few chunks for a more rustic feel, then top it off with fresh parsley for a vibrant note. Serve it alongside crusty bread for a satisfying and nutritious meal that highlights the goodness of simple, fresh ingredients. Ideal for anyone seeking a budget-friendly, nourishing dish that doesn’t skimp on flavor!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 medium head Green cabbage
- 3 medium Russet potatoes
- 5 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley
Instructions
Peel and finely chop the onion and garlic cloves. Set aside.
Cut the cabbage into quarters, remove the core, and thinly slice the leaves. Peel the potatoes and cut them into small cubes.
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the chopped onion and garlic to the pot. Sauté for 3-4 minutes, stirring often, until the onion is translucent and fragrant.
Add the sliced cabbage to the pot and cook for 5-7 minutes, stirring occasionally, until the cabbage softens and starts to wilt.
Stir in the cubed potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 25 minutes, or until the potatoes are tender.
Use an immersion blender to blend the soup to your desired consistency. For a fully creamy texture, blend the entire soup, or leave some chunks for a more rustic feel.
Stir in the heavy cream, salt, black pepper, and nutmeg. Simmer for an additional 5 minutes to heat the cream through and let the flavors meld.
Taste the soup and adjust the seasonings as needed. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Serve warm with crusty bread or crackers for a complete meal. Enjoy!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 1113 mg | 48% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
