Potato Cabbage Soup With Ham

I found this in a magazine and fell in love with it. It is a great thing to have for leftover ham, quick to fix, and very tasty.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 5 -6  cups cabbage, shredded (about 1/2 med. head)
• 3  medium potatoes
• 2  medium carrots
• 6 -8  scallions (One bunch)
• 1⁄4 lb lean ham, chopped
• 4  tablespoons butter
• 3  tablespoons flour
• 2  cups water
• 1 (13 3/4ounce) can chicken broth
• 1  teaspoon dill
• 1⁄2 teaspoon pepper

Directions

1. Peel potatoes and cut them into 1/4" dice. Cut carrots into 1/4" dice. Coarsely chop scallions. Cut ham into 1/4" dice. Shred cabbage.
2. In a medium saucepan, melt butter over medium heat until hot but not smoking. Add potatoes, carrots and scallions and saute until scallions are wilted, about 5 minutes.
3. Stir in flour and cook, stirring, for 1 minute.
4. Add cabbage, water, broth, dill and pepper, and bring the mixture to a boil over medium-high heat. Reduce heat to medium-low, cover and simmer 20 minutes, stirring occasionally.
5. Just before serving, gently mash vegetables with a potato masher to thicken liquid if desired. Stir in the ham. .
6. (Notes: I don't mash the potatos because I prefer potato soup that way, and it is already pretty thick for me. I also have used chicken bullion and water to make the broth called for, and it has worked fine for me.).