Ingredients
4 cups water2 tablespoons chicken bouillon granules3 cups diced peeled potatoes1 cup finely chopped onion1 cup diced peeled rutabaga1/2 cup diced carrots6 cups chopped cabbage1 cup chopped celery1/2 cup chopped green pepper1 garlic clove, minced1 teaspoon salt1 teaspoon dill weed1 cup butter1 cup all-purpose flour2 cups milk2 cups chicken broth1/2 pound process cheese (Velveeta)1/2 teaspoon dried thymePepper to tasteAdditional milk, optional
Preparation
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.
