Cream of Cabbage Soup

Submitted by Chef #354634

"This soup has great flavor and creamy cheesy consistency."

 

• Ready In: 1hr 45mins
• Ingredients: 20
• 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.

Reviews

[kat_wier22]

This was a very good soup that came together easily after all of the initial chopping. At first, it seemed to be missing something, so I added quite a bit more salt and pepper. Perhaps that is just a matter of personal taste, though. Sometimes soups with cheese can end up with a somewhat "gloppy" consistency, but that was not the case here. This soup was creamy and delicious and offered plenty of warm comfort on a chilly day. I also appreciated that the recipe is so economical--one can make a large pot with very inexpensive ingredients. This recipe is a keeper for sure. Thank you so much for sharing.