Ingredients
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3 tablespoons butter
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1 large sweet onion, chopped
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3 cups finely shredded cabbage
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3 -4 garlic cloves, minced
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4 cups chicken broth or 4 cups vegetable broth
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2 large baking potatoes, peeled and finely diced
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1 tablespoon chopped parsley
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1/4-1/2 teaspoon celery seed
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1/4 teaspoon pepper
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1/2 cup half-and-half
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1 1/2 cups shredded cheddar cheese, I tend to use closer to 2 cups
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8 ounces diced cooked ham
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salt, to taste
Instructions
- In a large soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
- Add broth to soup pot.
- Add finely diced potatoes, parsley, celery seeds and pepper.
- Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now).
- Using a potato masher, coarsley mash the potatoes to thicken the soup. Make as smooth or chunky as desired.
- Stir in the half and half and shredded cheese. Heat over low heat, stirring often until cheese is melted.
- **If using the ham, add it here and heat through.
- Taste and season with salt and/or more pepper as needed.