Creamy Cabbage Soup Recipe

I made Creamy Cabbage Soup With Ham that delivers a ridiculous amount of hearty, ready-to-reheat leftovers you’ll actually look forward to eating.

I’m obsessed with this Creamy Cabbage Soup. I love how broth clings to shredded green cabbage and how salty bites of cooked ham show up when I least expect them.

I eat it like a messy ritual, spoon scraping, face smug. I like that it’s honest, chunky, creamy without fuss, and it actually fills me up.

And yeah, I’ve watched Creamy Cabbage Soup With Ham videos and still prefer my own bowl. I adore the contrast of soft cabbage and chewy ham.

I’ll eat it cold from the pot, no lie.

Ingredients

• Butter or oil: adds silky richness and helps everything brown nicely.
• Yellow onion: sweet base that softens into cozy soup flavor.
• Garlic: pungent little kick that wakes up the whole pot.
• Carrots: add sweet color and a subtle earthy bite.
• Celery: crunchy savory backbone, classic soup texture friend.
• Green cabbage: bulk and mild cabbage flavor, it gets tender.
• Potatoes: creamy body that makes the soup feel more substantial.
• Cooked ham: salty protein and a touch of smokiness.
• Chicken broth: the savory liquid that carries all the flavors.
• Milk or half and half: smoothness that keeps it cozy.
• Heavy cream optional: basically ultra-silky, luxurious mouthfeel if wanted.
• Flour: light thickening so the soup clings to your spoon.
• Thyme: subtle herb warmth, kind of earthy and homey.
• Bay leaves: background herbal note that rounds things out.
• Paprika: adds warm color and a gentle smoky or sweet hint.
• Salt: wakes up the ingredients and balances everything.
• Pepper: mild heat and a little edge on the finish.
• Parsley: fresh green brightness for finishing and contrast.

Ingredient Quantities

• 2 tablespoons unsalted butter or olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 ribs celery, diced (about 1 cup)
• 1 small head green cabbage, core removed and shredded (about 6 cups packed)
• 2 medium potatoes, peeled and cut into 1/2 inch cubes (about 2 cups)
• 2 cups cooked ham, diced
• 6 cups low sodium chicken broth
• 1 cup whole milk or half and half
• 1/2 cup heavy cream (optional for extra creaminess)
• 2 tablespoons all purpose flour (for light thickening)
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 teaspoon smoked paprika or regular paprika
• Salt, about 1 to 1 1/2 teaspoons, to taste
• Freshly ground black pepper, about 1/2 teaspoon or to taste
• 2 tablespoons chopped fresh parsley for garnish (optional)

How to Make this

1. Heat the butter or oil in a large pot over medium heat until shimmering, then add the chopped onion and a pinch of salt; cook, stirring often, until soft and translucent, about 5 to 7 minutes — sorry, wait, not allowed — until soft and translucent, about 5 to 7 minutes, scraping any browned bits.

2. Add the garlic, diced carrots and celery and cook another 3 to 4 minutes until they start to soften and smell good.

3. Push the veg to one side, sprinkle the flour over everything, stir it into the fat and veggies and cook 1 to 2 minutes to get rid of the raw flour taste.

4. Pour in about a cup of the chicken broth and whisk or stir vigorously to loosen any stuck bits and smooth the roux, then add the remaining broth, the potatoes, shredded cabbage, diced ham, thyme, bay leaves and paprika.

5. Bring to a gentle boil, reduce heat to a simmer, cover and cook until the potatoes are tender and the cabbage is soft, about 18 to 22 minutes; stir occasionally so nothing sticks.

6. Remove the bay leaves, then stir in the milk and the heavy cream if using; warm gently over low heat but do not let it come to a rolling boil or the milk can separate.

7. Taste and season with salt and freshly ground black pepper, adjust the smoked paprika or thyme if you want more flavor; if the soup seems too thin, simmer uncovered a few minutes to reduce, or whisk a tablespoon of flour with cold milk and stir in to thicken slightly.

8. If you prefer a smoother, creamier texture, use an immersion blender to purée part of the soup right in the pot, or transfer a couple of cups to a blender, then return to the pot — but leave plenty of chunks for texture.

9. Ladle into bowls, sprinkle with chopped fresh parsley and an extra crack of black pepper, serve warm with crusty bread or crackers.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven for cooking the soup
2. Chef’s knife for chopping onions, carrots, celery, potatoes and cabbage
3. Cutting board (preferably one for veg and one for meat if you want to be safe)
4. Wooden spoon or sturdy spatula for stirring and scraping browned bits
5. Measuring cups and spoons for broth, milk, flour and spices
6. Whisk to smooth the roux when you add the broth
7. Immersion blender or regular blender if you want to purée part of the soup
8. Ladle and soup bowls for serving (plus a cutting board or small bowl for parsley)

FAQ

Creamy Cabbage Soup Recipe Substitutions and Variations

• Butter or olive oil
  • Bacon fat or rendered ham drippings (adds smoky, savory depth)
  • Ghee (for a nuttier, higher smoke point option)
  • Avocado oil (neutral, good for higher heat)
• Cooked ham
  • Smoked turkey or rotisserie chicken, diced (leaner, same smoky vibe)
  • Cooked Italian sausage or chorizo, crumbled (bolder, spicier)
  • Pancetta or bacon, crisped and chopped (more fat and smokiness)
• Whole milk / half and half / heavy cream
  • Evaporated milk (creamy without as much fat)
  • Light coconut milk (for a hint of sweetness and dairy-free)
  • Greek yogurt thinned with a little milk or broth (tangy and creamy, stir in off heat to avoid curdling)
• All purpose flour (for thickening)
  • Cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water = about same thickening)
  • Instant mashed potato flakes (stir in a little at a time to reach desired body)
  • Arrowroot or tapioca starch (use same amount as cornstarch, clear finish)

Pro Tips

1) Brown the ham a little before adding it. Give the diced ham a quick sear in the pot after the onion step so it gets some color and crisp edges. That adds nice depth and avoids a flat, boiled ham flavor.

2) Don’t overdo the milk heat. When you add the milk and cream, warm them slowly and keep the pot only on low. If it cooks too hard the milk can break and make the soup grainy. Stir often and remove from heat if it starts to simmer.

3) Save some cabbage and potatoes to stir in at the end. Tossing in a cup of raw shredded cabbage and a few diced potatoes in the last 5 minutes keeps texture contrast so the whole soup doesn’t go mushy.

4) Make it a day ahead and reheat gently. Flavors meld overnight and it often tastes better the next day, but rewarm on low and add a splash of broth or milk if it feels too thick.