cabbage-ham-potato soup ~ stove or ip directions!
INSTANT POT INSTRUCTIONS!!! Sautee the ham and onions in butter then put them and the potatoes, carrots and cabbage in the instant pot with the chicken broth. Cook it for 4 minutes at normal pressure. Quick released the pressure, opened the lid, add the milk, flour and cream. Stir til thickened. Add salt & pepper to taste, garnish with fresh chopped parsley!
prep time
10 Min
cook time
40 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1-2 tablespoon butter
- 1 cup chopped onion
- 3 cups shredded white cabbage
- 4 cups potatoes, peeled and cut up
- 1 - (32 oz.) box chicken broth
- 10-12 ounces diced ham
- 2 cups carrots, peeled and sliced
- 2 cups cream
- - salt & pepper to taste
- 1/4 cup flour
- 1 cup milk
- 3 tablespoons fresh parsley (optional)
- - oyster crackers (optional)
How To Make cabbage-ham-potato soup ~ stove or ip directions!
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Step 1In a soup pot heat 1 tablespoon butter, add onions and cook until tender, about 3 minutes.
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Step 2Add carrots, potatoes and cabbage. Cover with water. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
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Step 3Meanwhile, in a small skillet saute ham cubes in remaining butter until crisp; drain on paper towels.
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Step 4Drain vegetables when done and return to the soup pot. Add ham, chicken broth, cream and salt & pepper.
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Step 5combine milk and flour to a sealed container and shake until well blended. Add to soup
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Step 6Simmer 10 minutes more until heated through and slightly thickened.
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Step 7Garnish with fresh parsley and oyster crackers if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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