Sauté the Aromatics:
In a large pot, melt the unsalted butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the Vegetables:
Incorporate the chopped cabbage into the pot. Cook for about 5-7 minutes, stirring occasionally, until the cabbage starts to soften.
Add Broth and Potatoes:
Pour in the vegetable broth, and then add the chopped russet potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Cover and simmer for 20-25 minutes, or until the potatoes are fork-tender.
Blend the Soup:
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