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!

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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

About this Recipe

Main Ingredient: Potatoes
Regional Style: American