Creamy Cabbage Potato Soup
Creamy Cabbage Potato Soup Recipe Card Front
Front of the recipe card for Creamy Cabbage Potato Soup.
Creamy Cabbage Potato Soup Recipe Card Back
Back of the recipe card for Creamy Cabbage Potato Soup.
Vintage Recipe Box 96
There are lots of fun recipes to read in the box this recipe for Creamy Cabbage Potato Soup was with.
Click here to view all of Vintage Recipe Box 96 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Creamy Cabbage Potato Soup recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Creamy Cabbage Potato Soup Recipe
If you make this Creamy Cabbage Potato Soup recipe, please share your photos and comments below!
- 3 cups boiling water
- 1½ cup chopped onion
- 1 med cabbage shredded
- [3 cups] sliced carrots
- 3 cups peeled & dried potatoes (2 large)
- ¾ tsp thyme
- 1 bay leaf
- 1 ham hock
- salt & pepper to taste
- 1½ cup evaporated milk
- In large soup pot, heat water to boiling & add cabbage, onion, potato, carrots, thyme, bay leaf & ham stock.
- Simmer for 45 minutes or until vegetables are tender.
- Remove the ham hock & pick off the meat to add back to soup. If desired, puree ⅓ of the soup (without the meat) in belnder & return to the pot.
- Add the evaporated milk & heat gently.
- Do not boil.
- Serve hot.