Meet the Cook: There were 11 children in my family when I was growing up, and my husband and I have seven grown children (and now eight grandchildren). Need less to say, I have been cooking ever since I could handle a spoon. People love this soup's flavor and creamy cheese consistency. I've given the recipe to friends, who've varied it a little. One substituted summer squash and zucchini for the rutabaga. She said it tasted just great that way, too. -Helen Riesterer, Kiel, Wisconsin
Cream of Cabbage Soup
Cream of Cabbage Soup
Prep Time
15 min
Cook Time
15 min
Yield
14 servings (about 3-1/2 quarts)
Ingredients
- 4 cups water
- 2 tablespoons chicken bouillon granules
- 3 cups diced peeled potatoes
- 1 cup finely chopped onion
- 1 cup diced peeled rutabaga
- 1/2 cup diced carrots
- 6 cups chopped cabbage
- 1 cup chopped celery
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon dill weed
- 1 cup butter
- 1 cup all-purpose flour
- 2 cups milk
- 2 cups chicken broth
- 1/2 pound process cheese (Velveeta)
- 1/2 teaspoon dried thyme
- Pepper to taste
- 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. 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.
Nutrition Facts
1 cup: 278 calories, 19g fat (11g saturated fat), 50mg cholesterol, 1024mg sodium, 22g carbohydrate (6g sugars, 3g fiber), 7g protein.
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