Crock Pot Ham Potato Cabbage Soup

8 Servings
5 hr 20 min

This German Crock Pot Ham Potato Cabbage Soup recipe reminds me of my German grandmother. It is a perfect soup recipe for Octoberfest.

Chunks of potato, bite size pieces of fresh cabbage, leeks and cubed ham make this a hearty soup perfect on a cold day.

This soup recipes is also a perfect way to use up leftover holiday ham.

Top each serving with a dollop of sour cream and serve with crusty bread for a hearty meal that will warm you up.

Recipe Tips

  • Save time on cooking day by chopping and dicing all of the vegetables except the potatoes the night before making.

  • Dice the onion last, after you have prepped all of the other vegetables this will help cut back on the tearing of your eyes.

  • Crock pot size matters. I prefer cooking all of my crock pot soup recipes in a large 8 quart crock pot. The food will heat up faster in the larger crock pot.
Crock Pot Ham Potato Cabbage Soup
Recipe details
  • 8  Servings
  • Prep time: 20 Minutes Cook time: 5 Hours Total time: 5 hr 20 min
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  • 4 medium russet potatoes, diced, about 3 cups
  • 1 1/2 cups chopped cabbage
  • 1 small onion, diced, about 1 cup
  • 1 leek, diced about 2 cups
  • 2 carrots, diced, about 1 cup
  • 2 cups diced ham
  • 2 small bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 64 oz beef broth
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream (optional)

Dice and chop all of the vegetables (except the parsley) and add them to a 6 or 7 quart crock pot slow cooker.
Add the diced ham to the slow cooker.
Next add the salt, pepper, bay leaves and nutmeg to the crock pot.
Pour the beef broth over all of the ingredients in the crock pot and stir to combine.
Cook for 4 -5 hours on high or 7-8 hours on low.
An hour before done add the chopped parsley to the slow cooker, recover and continue to cook.
Before serving stir the sour cream into the soup or add a tablespoon of sour cream to each serving
Serves 8.
Arlene Mobley
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