Potato & Cabbage Soup with Ham

Amy Herald

By
@Meave

This soup looks very glossy in the picture. I think its because I took this picture with my cell phone. The soup is not greasy at all. Its very smooth and creamy and delicious. It gets devoured very quickly every time I make it!


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Comments:

Serves:

8-10

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 Tbsp
vegetable or canola oil
1 c
chopped onion
3 c
shredded white cabbage
4 c
potatoes, peeled and cut up
1 qt
chicken broth
10-12 oz
diced ham
2 c
carrots, peeled and sliced
2 c
cream
salt & pepper to taste
1/4 c
flour
1 c
milk
3 Tbsp
fresh parsley (optional)
oyster crackers (optional)

Directions Step-By-Step

1
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, about 3 minutes.
2
Add carrots, potatoes and cabbage. Cover with water. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
3
Meanwhile, in a small skillet saute ham cubes in remaining oil until crisp; drain on paper towels.
4
Drain vegetables when done and return to the soup pot. Add ham, chicken broth, cream and salt & pepper.
5
combine milk and flour to a sealed container and shake until well blended. Add to soup
6
Simmer 10 minutes more until heated through and slightly thickened.
7
Garnish with fresh parsley and oyster crackers if desired.

About this Recipe

Main Ingredient: Potatoes
Regional Style: American