Creamy Cabbage and Potato Soup

"Velveeta cheese gives this cabbage and potato soup the creamy consistency. Throw in a little cayenne if you like things spicy!"
photo by *Parsley* photo by *Parsley*
photo by *Parsley*
Ready In:




  • 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.

Questions & Replies

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  1. *Parsley*
    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!
  2. drinkmore
    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!


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