Creamy Ham and Cabbage Soup

Ingredients:

1 small onion
1 rib celery
1 tablespoon butter
1 clove garlic minced
2 cups diced ham
4 cups chicken stock
5 cups chopped cabbage
1 teaspoon chicken bouillon
1 cup heavy cream
4 ounces cream cheese
2 cups shredded cheddar cheese
Salt and pepper to taste

Directions:

Dice the onion and celery.

Heat the butter in a dutch oven or stock pot over medium heat.

Add the onion and celery to the pot and cook until softened, about 5 minutes, stirring occasionally.

Stir in the garlic and cook for 30 seconds more.

Add the ham, chicken stock, cabbage, and chicken bouillon to the pot and stir well to combine.

Bring to a boil, reduce to a simmer, and cook until the cabbage is tender, about 10 minutes.

Heat the cream and cream cheese in the microwave until the cheese is soft and the mixture easily stirs together.

Stir into the soup along with the cheddar and continue stirring over low heat until the cheese has melted and the soup is creamy.

Taste and season with salt and pepper.

Servings: 1 cup

Nutritional Information: Calories: 526, Fat: 40g, Carbohydrates: 10g, Fiber:2 g, Protein: 27g