CABBAGE HAM AND POTATO SOUP RECIPES

Steps:

• Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
• In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
• Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
• (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).

Steps:

• In a soup pot heat 1 tablespoon butter, add onions and cook until tender, about 3 minutes.
• Add carrots, potatoes and cabbage. Cover with water. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
• Meanwhile, in a small skillet saute ham cubes in remaining butter until crisp; drain on paper towels.
• Drain vegetables when done and return to the soup pot. Add ham, chicken broth, cream and salt & pepper.
• combine milk and flour to a sealed container and shake until well blended. Add to soup
• Simmer 10 minutes more until heated through and slightly thickened.
• Garnish with fresh parsley and oyster crackers if desired.