Creamy Cheesy Cabbage Soup

"This soup is worthy of carrying a brand name label. It is also a great way to get the kids to eat their veggies!"
 
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photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
55mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • In a large saucepan cook vegetables in 2 cups vegetable broth until tender, about 45 minutes. Add dill seed.
  • While vegetables are cooking make sauce as follows: Melt butter in medium saucepan; stir in flour and cook 1 minute, stirring constantly. Stir in milk and remaining 2 cups vegetable broth. Cook over medium heat, stirring occasionally until thickened, about 8-10 minutes.
  • Add cheese, thyme, and white pepper.
  • When cheese has melted, add to vegetable mixture and stir well. Add crumbled bacon and stir again.
  • Serve hot and enjoy!

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Reviews

  1. Wow this was really a lot better than I thought it would be. The only thing different I did was, I had to use celery seed instead of dill.
     
  2. Velvety, Very Rich, Rib Sticking good! 1/2 cup of butter is way to much for our diets. I used 1/4 cup. The flour I kept as called for but this was very very thick and I should have cut the flour back as well. This also serves more like 4-5 making it much higher in fat calories and cholesterol the end product produced 5 cups of soup. And that is 5 servings only if you stopped eating at 1 cup. :) Salt I don`t use and was needed so I did add. I also did add pepper flakes giving a nice kick. Used 4 cup of nappa cabbage. I also did add the 4th cup of vegetable broth even though the directions didn`t state to. I added when I saw it was a bit to thick. The dill seed was a nice touch.
     
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