Potato and Cabbage Soup Recipe

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I traced this hearty soup recipe to my great-grandmother, whose parents were potato farmers in Ireland. My mom served many a bowlful of this soup while I was growing up, and I've done the same for my family.—Pat Rimmel, Ford City, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 12-14 servings


  • 1 large onion, chopped
  • 2 tablespoons butter
  • 10 cups water
  • 6 cups chopped cabbage
  • 4 cups diced peeled potatoes
  • 3 tablespoons chicken bouillon granules
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried minced garlic
  • 4 cups cubed fully cooked ham

Nutritional Facts

1 cup: 131 calories, 5g fat (2g saturated fat), 26mg cholesterol, 1078mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 9g protein .


  1. In a large saucepan or Dutch oven, saute onion in butter until tender. Add the water, cabbage, potatoes, bouillon, pepper and garlic. Cover and simmer for 20-25 minutes or until potatoes are tender. Stir in ham; heat through. Yield: 12-14 servings (about 3-1/2 quarts).
Originally published as Potato and Cabbage Soup in Taste of Home April/May 2001, p49

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fjjefg 88087
Reviewed Feb. 15, 2013

"This soup is quite tasty, even though I modified the recipe a bit. Instead of bouillon granules I used left over ham gravy and water saved from cooking veggies. I also used only about 4 cups of water. I sautéed garlic instead of adding minced garlic. I'd make it again."

Concho367 46624
Reviewed Oct. 16, 2011

"Delicious soup, even my husband who isn't crazy about cabbage loved it!"

MommaFlick 35525
Reviewed Jun. 13, 2011

"A bit salty will use less boulionne next time."

miblkjp 77586
Reviewed Dec. 19, 2010

"very delicious, but will use a thickener next time to make it more filling. Goes great with croissants."

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