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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 14 |
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This soup has great flavor and creamy cheesy consistency. 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.
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