Cream Of Cabbage Soup

• 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)

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.

water, chicken bouillon granules, potatoes, onion, carrot, cabbage, celery, green pepper, garlic, salt, dill weed, butter, flour, milk, chicken broth, american cheese, thyme, pepper, additional milk

Taken from www.food.com/recipe/cream-of-cabbage-soup-188734 (may not work)