Old-Fashioned Ham and Cabbage Soup with Potatoes

I can’t get enough of this soup! One of my all-time most favorite recipes is this old-fashioned ham and cabbage soup with potatoes.

Could it be the cozy, warm bowl of broth when it’s chilly outside? Or the fact that it’s a one-pot meal, meaning fewer dishes? Or is it the hearty, perfectly cooked veggies that are flavored juicy ham and fresh herbs?

I’m not entirely sure, but I’m just going to say soup is cozy and delicious, and it’s all I ever want in life.

Three white bowls of ham, cabbage and potato soup on a white marble backdrop.

About This Recipe

Today’s soup du jour is this amazing ham and cabbage soup, inspired by leftover ham and the bag of Yukon golds sitting on my kitchen counter.

I had to make a trip to the store for cabbage, but let me tell you – it’s absolutely necessary for this soup, and worth the trip.  

I love how it melts into the soup and creates a luscious broth that I wanna drink all day long.  It reminds me of boiled dinner, and I LOVE boiled dinner.  


  1. Aromatics. We need onion and garlic for this soup to give it that heavenly deep rich soup flavor. Also throw in a few carrots for flavor, color and even more texture.
  2. Ham. I tend to have leftover ham from the holidays that I pop into a Ziploc and save in the freezer. This is a good place to use it! But if you don’t have any saved, grab a small ham from the grocery store and dice it up.
  3. Cabbage. A big head of green cabbage chopped into big chunks will work perfectly here. It seriously makes this soup.
  4. Potatoes. Use whatever you have on hand, but I like Yukons and I leave the skins on. Reds will work too!
  5. Broth enhancers. Start with a good stock and add some good bouillon (I like Better Than Bouillon), celery salt, thyme, bay leaves and just the right amount of salt and black pepper. You’ll be sippin’ on this broth, trust me.

How to make ham and cabbage soup with potatoes


  • A pot. Use a Dutch oven or your favorite soup pot.
  • A knife and cutting board. This is to chop up your onion, garlic, cabbage, ham and potatoes.
  • Measuring cups and spoons if you’re into that sorta thing. 😉
  • A wooden spoon for cooking.
  • A regular spoon so you can taste your broth as the soup cooks. Always a necessity!
  • A soup ladle and bowls for serving.

Chef’s Tip

Soup always tastes better the next day. Actually, the next next day. My point is, as it simmers and then sits, the flavors meld and become deeper and richer.

So if you can, whip up a batch the day before (or the day before the day before), then reheat to serve.

Three white bowls of ham, cabbage and potato soup on a white marble backdrop.

If you love soup and want more of my soup recipes, check out my Simple Soups eCookbook. You won’t regret it!


Old-Fashioned Ham and Cabbage with Potatoes

Delicious old-fashioned chunky ham and cabbage soup with potatoes that’s comforting and flavorful.

  • Author: Julie Andrews
  • Prep Time: 15 mins
  • Cook Time: 35 min
  • Total Time: 50 mins
  • Yield: Serves 8 1x
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American


  • 1 tablespoon butter or oil
  • 1 small yellow onion, diced
  • 1 large carrot, peeled and sliced
  • 2 cloves garlic, minced
  • 3 medium Yukon gold potatoes, diced (peels left on)
  • 1 small head green cabbage, chopped
  • 11 ½ cup(s) diced ham
  • 1 tablespoon fresh thyme leaves, chopped
  • ¾ teaspoon coarse salt + more for tasting
  • ½ teaspoon ground black pepper + more for tasting
  • ¼ teaspoon celery salt
  • 2 (32-ounce) containers unsalted chicken stock
  • 12 bay leaves
  • 12 tablespoons all-natural chicken bouillon


  1. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.


Cooking Tip: Soup will taste better the next day, or after simmering for several hours.


  • Serving Size: 1/8 of recipe
  • Calories: 202
  • Sugar: 5 g
  • Sodium: 645 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 4 g
  • Protein: 17 g
  • Cholesterol: 25 mg

Keywords: easy, best, with meat, without tomatoes, comforting, comfort food, fall, winter

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6 thoughts on “Old-Fashioned Ham and Cabbage Soup with Potatoes”

  1. This is so so so good! I actually made this on a hot summer day because the 17 year old said he was craving ham and cabbage soup. (Who does that?) It turned out amazing and so very rich and satisfying. I did add more ham than was called for, but just a personal thing. There is a lot of soup! I hope it freezes well because that’s where the leftovers went!

    1. That’s so amazing, Dawn! This message made my entire week. 🙂 This is one my favorite soups and my family also goes nuts over it. And there’s nothing wrong with more ham!! Hope you make it again soon.

  2. The picture of this recipe looked gorgeous compared to all the others. I made it like a hunter stew with large cuts of vegetables but followed the recipe. It was fantastic. It didnt stop my craving for ham and cabbage soup or stew because I still keep eating it! thanks for the recipe.

  3. Absolutely delicious soup! I didn’t expect it to turn out so well- next time I will definitely make a double batch b/c it was even better the next day!

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