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Easy Ham Cabbage and Potato Soup recipe is a perfect soup recipe for Saint Patrick's Day or Octoberfest.
I love making crock pot soup recipes because it is so much easier to dump all the ingredients into a slow cooker and let it do the work for you.
Crock pot soup recipes take all the hard work of cooking homemade soup.
Grandmother's Recipes
As I was slow cooking this Crock Pot Ham Cabbage Potato Soup recipe my home filled with the aromas of my childhood.
My grandmother would cook boiled ham, cabbage and potatoes often. Only she never served it as a soup.
We would pile our plates high with thick slices of boiled ham, the tender leaves of boiled cabbage and fat pieces of tender boiled potatoes.
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It was delicious and another one of those nostalgic childhood meals I love to make.
Jump to:
I think it is important to introduce my family to the recipes my grandmother cook for me when I was a child.
This Ham Cabbage Potato Soup recipe has fresh fennel in it.
I do not ever remember seeing my grandmother cook with fresh fennel. It adds a delicious flavor to this ham and cabbage soup recipe.
Equipment
- 6, 7 or 8-quart crock pot slow cooker
- cutting mat or cutting board
- sharp knife
Recipe Prep
- Peel the potatoes: Peel the potatoes with a vegetable peeler and rinse well. Cut into cubes and keep covered in cold water until ready to use. Pour off the starchy water the potatoes have been soaking and rinse once more before adding them to the slow cooker.
- Chop the cabbage: Cut off any bruised outer leaves on a small head of fresh cabbage. Cut the cabbage in half and remove the core. Roughly chop the cabbage into bite size pieces. Rinse the cabbage under cold water and drain well. Measure the cabbage until you have 1 ½ cups of chopped cabbage. Save the remaining piece of cabbage for another recipe.
- Chop the Leek: Cut both ends off the leek. Cut into slices and chop into bite size pieces. Rinse under cold water and drain well.
- Dice the carrots: Use a vegetable peeler to peel 2 medium carrots. Cut off both ends. Slice the carrots, then dice with a sharp knife.
- Dice the onion: Cut the ends off a medium onion, remove the peel. Slice with a knife and dice the slices of onion.
Ingredients
- 4 medium russet potatoes, diced, about 3 cups
- 1 ½ cups chopped cabbage
- 1 leek, diced about 2 cups
- 2 carrots, diced, about 1 cup
- 1 small onion, diced, about 1 cup
- 2 cups diced ham, (I used my leftover Thanksgiving ham)
- 2 small bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 64 oz. beef broth
- ¼ cup chopped fresh parsley
- ½ cup sour cream (optional)
Directions
- Dice and chop all of the vegetables (except the parsley) and add them to a 6 or 7-quart crock pot slow cooker.
- Add the diced ham to the slow cooker.
- Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
- Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
- Cook for 4-5 hours on high or 7-8 hours on low.
- An hour before done add the chopped parsley to the slow cooker, recover and continue to cook.
- Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
- Serves 8.
Recipe FAQs
Yes, ham, cabbage and potato soup can be frozen. Put the soup in a food grade plastic container and freeze. Soup can be frozen for months.
Expert Recipe Tips
- Stop cut potatoes from browning: As you peel and dice the potatoes but them in a bowl of cold water. Rinse the water a couple of times before adding the potatoes to the slow cooker.
- Cutting onions: Dice the onion last, after you have prepped all of the other vegetables this will help cut back on the tearing of your eyes.
- What size crock pot?: I prefer cooking all of my crock pot soup recipes in a large 8 quart crock pot. The food will heat up faster in the larger crock pot.
More crock pot soup recipes you'll love!
Crock pot soup recipes can be enjoyed all year long.
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Crock Pot Ham Cabbage Potato Soup
Ingredients
- 4 medium russet potatoes diced (about 3 cups)
- 1 ½ cups chopped cabbage
- 1 small diced onion (about 1 cup)
- 1 whole diced leek (about 2 cups)
- 2 large carrots diced (about 1 cup)
- 2 cups diced ham (I used leftover ham)
- 2 small dried bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 64 oz beef broth
- ¼ cup chopped fresh parsley
- ½ cup sour cream
Instructions
- Dice and chop all of the vegetables (except the parsley) and the ham.
- Add the diced vegetables and cubed ham to the crock pot.
- Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
- Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
- Cook for 4 -5 hours on high or 7-8 hours on low.
- An hour before done add the chopped parsley to the slow cooker, Recover and continue to cook.
- Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
- Makes 8 servings.
Video
Notes
- Stop cut potatoes from browning: As you peel and dice the potatoes but them in a bowl of cold water. Rinse the water a couple of times before adding the potatoes to the slow cooker.
- Cutting onions: Dice the onion last, after you have prepped all of the other vegetables this will help cut back on the tearing of your eyes.
- What size crock pot?: I prefer cooking all of my crock pot soup recipes in a large 8 quart crock pot. The food will heat up faster in the larger crock pot.
Kim~madeinaday
You had me at ham and cabbage! Looks delicious! Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim