Cheesy Vegetable Soup

My favorite soup recipe ever! My mom got this out of Country Woman magazine years ago, and I still beg her to make it for me now that I'm grown with two kids. It is simply delicious.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  large onion, chopped
• 5  tablespoons butter, divided
• 2  cups water
• 2  cups cabbage, shredded or chopped
• 1 1⁄2 cups frozen lima beans, thawed
• 1  cup carrot, sliced
• 1  cup potato, peeled and diced
• 1  tablespoon chicken bouillon granule
• 3  tablespoons all-purpose flour
• 1⁄4 teaspoon paprika
• 1⁄4 teaspoon pepper
• 2  cups milk
• 1  cup half-and-half cream
• 1 1⁄2 cups cheddar cheese, shredded

Directions

1. In a large saucepan, saute onion in 2 tablespoons butter until tender.
2. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
3. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
4. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Reduce heat; stir in cheese until melted. Add to soup and heat through.