Best Creamy Cabbage And Potato Soup Recipes

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup image

I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it.

Provided by JG-TKD

Categories Low Protein

Time 6h30m

Yield 5 1/2 quarts, 11 serving(s)

Number Of Ingredients 13

Ingredients

1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped celery, 2 stalks
12 ounces frozen broccoli florets
8 medium potatoes, cubed golden potato
1/2 teaspoon pepper (or more)
1/2 teaspoon paprika (or more)
4 cups chicken stock
2 cups water (more or less)
1 small cabbage, chopped
8 ounces neufchatel cheese (cream cheese)
1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
tony chachere's original creole seasoning

Steps:

Place everything except cabbage and cheese in a 6 quart crockpot.
Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
Add water to almost cover the ingredients (about 2 cups when I made it).
Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
add in cheeses and blend again, or let melt and stir.
This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.

Nutrition Facts : Calories 280.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 30.5, Sodium 367.3, Carbohydrate 38.6, Fiber 6.4, Sugar 7.1, Protein 11.8

CREAMY CABBAGE AND POTATO SOUP

Creamy Cabbage and Potato Soup image

Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!

Provided by Brooke the Cook in

Categories Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, diced
2 garlic cloves, minced
4 small russet potatoes, diced
3 cups water
1 small cabbage, shredded
1 cup skim milk
2 cups water
2 tablespoons flour
8 ounces Velveeta reduced fat cheese product, cubed small
salt, to taste (optional)
fresh ground pepper, to taste

Steps:

Spray soup pot with cooking spray over medium-high heat. Add the garlic and onion and saute for 3-5 minutes.
Add the potatoes and 3c water; bring to a boil. Then reduce heat and simmer for for 15 minutes. Stirring occasionally.
Add shredded cabbage and cook for 10-15 minutes or until cabbage is tender.
Whisk the water, flour and skim milk together and add to to soup.
Add cubed cheese and stir until cheese is melted and soup is heated through.
Add salt and pepper to taste.

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