Potato & Cabbage Soup with Ham

Amy Herald


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!


★★★★★ 1 vote

10 Min
40 Min
Stove Top


  • 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
  • ·
    salt & pepper to taste
  • 1/4 c
  • 1 c
  • 3 Tbsp
    fresh parsley (optional)
  • ·
    oyster crackers (optional)

How to Make Potato & Cabbage Soup with Ham


  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.

Printable Recipe Card

About Potato & Cabbage Soup with Ham

Main Ingredient: Potatoes
Regional Style: American

Show 3 Comments & Reviews

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