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Cream of Cabbage Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12-14 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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