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Author Notes: Potatoes, carrots, cabbage, thyme and ham make for a deliciously old-style soup. —Julie Andrews
- 1 tablespoon butter or oil
- 1 small yellow onion, diced
- 1 large carrot, peeled and sliced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, diced
- 1 small head green cabbage, chopped
- 1-1.5 cups diced ham
- 1 tablespoon fresh thyme leaves, chopped
- 0.75 teaspoons coarse salt + more for tasting
- 0.5 teaspoons ground black pepper + more for tasting
- 0.25 teaspoons celery salt
- 2 (32 oz.) containers unsalted chicken stock
- 1-2 bay leaves
- 1-2 tablespoons all-natural chicken bouillon
- In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic. Add potatoes, cabbage and ham and stir to combine. Stir in thyme leaves, salt, black pepper and celery salt. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon. Taste and adjust seasoning, if necessary.