Creamed Cabbage Soup

• 1/4 cup butter
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 7 fluid ounces chicken broth
• 1 1/2 gallons water
• 2 pounds cabbage, cut into 1-inch squares
• 1 tablespoon celery salt
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground thyme
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 tablespoons butter
• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 2 quarts milk, or more to taste
• 6 slices American cheese

1. Melt 1/4 cup butter in a large stockpot over medium heat. Cook and stir celery and onion in butter until tender, 3 to 5 minutes. Pour chicken broth and water over the celery mixture; bring to a boil. Add cabbage, celery salt, oregano, thyme, garlic powder, salt, and black pepper to the pot. Cook soup until the cabbage is very tender, 45 to 60 minutes.
2. Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.
3. Bring the soup to a rolling boil. Stir a small amount of the hot soup into flour mixture until smooth. Return all flour mixture to soup. Pour milk into the soup, reduce heat to medium-low, and bring soup to a simmer. Add cheese and stir until blended into a thick, creamy mixture. Thin by adding milk if needed.

butter, celery, onion, fluid ounces chicken broth, water, cabbage, celery salt, oregano, ground thyme, garlic, salt, ground black pepper, butter, flour, flour, milk, american cheese

Taken from www.allrecipes.com/recipe/230599/creamed-cabbage-soup/ (may not work)