Cream of Cabbage Soup
- 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
- 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.
- Add cabbage, celery and green pepper; simmer, uncovered, for 5 minutes or until vegetables are crisp tender. Add garlic, salt and dill weed.
- 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.
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Reviews
-
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.