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.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Peel and chop the onion, then mince the garlic cloves. Add the onion to the pot and sauté for 5 minutes until softened.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Remove any tough outer leaves from the Savoy cabbage and slice it into thin strips. Peel and dice the potatoes into bite-sized cubes.

Step 5

Add the sliced cabbage and diced potatoes to the pot. Stir to coat them evenly with the onion mixture.

Step 6

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.

Step 7

Cover and simmer the soup for 20-25 minutes or until the potatoes are tender.

Step 8

Remove the bay leaf and add the heavy cream, salt, and black pepper. Stir well to combine.

Step 9

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.

Step 10

Taste and adjust seasoning as needed.

Step 11

Serve hot, garnished with chopped fresh parsley for a burst of freshness.

Nutrition Facts

Serving size	(3060.3g)

Amount per serving	% Daily Value*
Calories	2419.1

Total Fat 133.3g	0%
Saturated Fat 62.0g	0%
Polyunsaturated Fat 6.9g
Cholesterol 271mg	0%
Sodium 6095.9mg	0%
Total Carbohydrate 252.7g	0%
Dietary Fiber 44.8g	0%
Total Sugars 51.0g
Protein 53.5g	0%

Vitamin D 0IU	0%
Calcium 614.1mg	0%
Iron 17.3mg	0%
Potassium 7536.8mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 8.8%

Carbs: 41.7%