This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This German Crock Pot Ham Potato Cabbage Soup recipe reminds me of my German grandmother. It is a perfect soup recipe for Octoberfest.
I like making crock pot soup recipes because they are so much easier to make. I can enjoy my grandmother's cabbage soup recipe without all of the work of standing over the stove.
Grandmother's German Recipes
I may have mentioned a few times that my family has a deep German heritage.
Both of my parents hail from German stock. On my father's side, there is a little bit of English and Irish but most of both sides of my family come from Germany.
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.
If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.
It was delicious and another one of those nostalgic childhood meals I can't get my family to eat - which makes me a bit sad sometimes.
Jump to:
Honestly, if you ask me, they don't know what they are missing.
This Ham Cabbage Potato Soup recipe also has diced fresh fennel in it. I do not ever remember seeing my grandmother cook with fresh fennel.
Have you ever heard of an old German wives tale about fennel tea? I'd love to hear if you have so leave me a comment!
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.
Recipe Tip
- Dice the onion last, after you have prepped all of the other vegetables this will help cut back on the tearing of your eyes.
- Crock pot size matters. 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.
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.
More Crock Pot Soup Recipes
Related Recipes You Might Enjoy
Print the recipe below
Print
Crock Pot Ham Cabbage Potato Soup
- Prep Time: 20 minutes
- Cook Time: 5 Hours
- Total Time: 5 hours 20 minutes
- Yield: 8 Servings 1x
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: German
Description
Crock Pot Ham Cabbage Potato Soup recipe made with leftover ham, fresh cabbage, diced potato and chopped fennel is perfect for Octoberfest. This German style soup recipes is full of rich flavors from the vegetables and ham slow cooking for hours.
Ingredients
- 4 medium russet potatoes, diced, about 3 cups
- 1 ½ cups chopped cabbage
- 1 small onion, diced, about 1 cup
- 1 leek, diced about 2 cups
- 2 carrots, 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
Instructions
- 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.
Nutrition
- Serving Size: 1 large bowl
- Calories: 185
Keywords: cabbage soup recipe, German Potato Soup recipe, Cabbage Potato Crock Pot recipe
