Savoy Cabbage Potato Soup
Warm, comforting, and packed with vibrant flavors, Savoy Cabbage Potato Soup is your new go-to recipe for cozy nights. Featuring tender strips of Savoy cabbage, creamy russet potatoes, and a rich, velvety base made with vegetable broth and a touch of heavy cream, this hearty soup strikes the perfect balance between rustic simplicity and indulgent delight. Fresh thyme and a single bay leaf impart earthy undertones, while a final garnish of parsley brings a pop of color and brightness to every bowl. With just 15 minutes of prep time, this easy-to-make soup is ideal for busy weeknight dinners or lazy weekend lunches. Whether pureed partially for texture or left chunky, it’s a versatile dish that’s sure to satisfy. Perfect for fans of cabbage recipes, potato soups, and comforting seasonal fare, this savory sensation will become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion
- 3 garlic cloves
- 1 medium head Savoy cabbage
- 3 medium russet potatoes
- 6 cups vegetable broth
- 1 cup heavy cream
- 1 bay leaf
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Peel and chop the onion, then mince the garlic cloves. Add the onion to the pot and sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Remove any tough outer leaves from the Savoy cabbage and slice it into thin strips. Peel and dice the potatoes into bite-sized cubes.
Add the sliced cabbage and diced potatoes to the pot. Stir to coat them evenly with the onion mixture.
Pour in the vegetable broth and add the bay leaf and thyme. Bring the soup to a boil, then reduce the heat to a simmer.
Cover and simmer the soup for 20-25 minutes or until the potatoes are tender.
Remove the bay leaf and add the heavy cream, salt, and black pepper. Stir well to combine.
Use an immersion blender to partially blend the soup, leaving some chunks of potatoes and cabbage for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
Taste and adjust seasoning as needed.
Serve hot, garnished with chopped fresh parsley for a burst of freshness.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 51.0 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 614 mg | 47% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 7537 mg | 160% | |
*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.
