Cheesy Cheddar Vegetable Soup

• 1 large onion, chopped
• 5 tablespoons butter, divided
• 2 cups water
• 2 cups shredded cabbage
• 1-1/2 cups frozen lima beans, thawed
• 1 cup sliced carrots
• 1 cup diced peeled potatoes
• 1 tablespoon chicken bouillon granules
• 3 tablespoons all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 cups whole milk
• 1 cup half-and-half cream
• 1-1/2 cups shredded cheddar cheese
• Minced fresh parsley

1. In a large saucepan, saute onion in 2 tablespoons butter until tender. Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
2. Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Add to soup; heat through. Sprinkle with parsley.

onion, butter, water, cabbage, frozen lima beans, carrots, potatoes, chicken bouillon granules, allpurpose, paprika, pepper, milk, cream, cheddar cheese, fresh parsley

Taken from www.tasteofhome.com/recipes/cheesy-cheddar-vegetable-soup/ (may not work)