Roughly chop the spring cabbage. Also use the hard leaves and stem on the outside since they're tasty as well.
Thinly slice the onion. Chop the potato into eighths and soak in water.
Melt butter in a pot and add the cabbage, onion, and potato. Sauté so that the butter is evenly distributed. Take care not to let it burn.
Add water and the soup stock cube. Cover the pot and simmer for 25 to 30 minutes until the vegetables are so soft that they fall apart. You could also simmer over medium heat.
Blend the soup in a blender. When it's smooth, return to the pot.
Cook over low heat and stir in the milk until preferred thickness. Season with salt and white pepper to finish.
Story Behind this Recipe
This is my fifth recipe on making easy potage I was craving tons of spring cabbage when I came up with this recipe I heard that the vitamins in the cabbage disappear when simmered, so it's the best to eat it with the broth. Potage is a really good way to eat.
The soup became dark green because I used lots of the outer leaves. If you use the inner leaves, it becomes a cream-colored soup just like the cabbage. Serve with a coffee creamer if you wish.