Creamy Ham and Cabbage Soup

Our ham and cabbage soup is made extra creamy thanks to the addition of heavy cream, cream cheese, and cheddar! This is a favorite way to use up leftover ham, but you can easily purchase diced ham at the grocery store to make this quick soup, too!

Course Soups

Cuisine American

Keyword leftover ham

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 526kcal

Author Karly Campbell

Ingredients

1 small onion
1 rib celery
1 tablespoon butter
1 clove garlic minced
2 cups diced ham
4 cups chicken stock
5 cups chopped cabbage
1 teaspoon chicken bouillon
1 cup heavy cream
4 ounces cream cheese
2 cups shredded cheddar cheese
Salt and pepper to taste

Instructions

Dice the onion and celery.
Heat the oil in a dutch oven or stock pot over medium heat.
Add the onion and celery to the pot and cook until softened, about 5 minutes, stirring occasionally.
Stir in the garlic and cook for 30 seconds more.
Add the ham, chicken stock, cabbage, and chicken bouillon to the pot and stir well to combine.
Bring to a boil, reduce to a simmer, and cook until the cabbage is tender, about 10 minutes.
Heat the cream and cream cheese in the microwave until the cheese is soft and the mixture easily stirs together. Stir into the soup along with the cheddar and continue stirring over low heat until the cheese has melted and the soup is creamy.
Taste and season with salt and pepper.

Video

Notes

Be sure to chop the cabbage fairly small, so that it fits nicely on the spoon when serving the soup.

You may add additional seasoning, if desired. Italian seasoning and fresh herbs are nice, but we usually keep it simple and classic.

Nutrition