Total Time
Prep 15 mins
Cook 35 mins

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

Ingredients Nutrition


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

Nice and thick soup. It's very tasty and filling; definitely tastes more fattening than it is. I made this just as written and did add the cayenne pepper as mentioned in the intro. Loved it. Thanx!

*Parsley* January 10, 2013

Not going to rate this because this was just a starting point. I added carrots, more milk, chicken flavoring and cooked it in the pressure cooker. I served it with sour cream and cheddar cheese. I really liked it because it was thick, tasty and easy to cook, my husband wasn't thrilled because there was too much cabbage. I will certainly try this again as stated with the velveeta to make it cheesy. Thank you!

drinkmore September 21, 2015