Cream of Cabbage Soup

This soup has great flavor and creamy cheesy consistency.

• Ready In: 1 hr 45 mins
• Serves: 12-14

Ingredients

• 4  cups water
• 2  tablespoons chicken bouillon granules
• 3  cups  diced peeled potatoes
• 1  cup  finely chopped onion
• 1  cup  diced peeled  rutabaga
• 1  cup  diced carrot
• 6  cups  chopped cabbage
• 1  cup  chopped celery
• 1⁄4 cup  chopped green pepper
• 1  garlic clove, minced
• 1  teaspoon salt
• 1  teaspoon dill weed
• 1  cup butter or 1  cup margarine
• 1  cup flour
• 2  cups milk
• 2  cups chicken broth
• 1⁄2 lb American cheese, cubed
• 1⁄2 teaspoon dried thyme
•  pepper
•  additional milk (optional)

Directions

1. In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga and carrots. Reduce heat; cover and simmer for 5 minutes.
2. Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
3. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed.