Cabbage Cheese Soup/ Broccolli

 

We have cabbage coming out of our ears!  Cabbage the size of Bryan's head!  ha ha.  They are from his Mom's garden and we have been going cabbage crazy.  We have made lots of Japanese Salad and this soup!

So this recipe was my Grandma Clarks.  It is sooo yummy.  When it was so cold last week I made this and homemade bread... yummy.   I am going to type in cooking order, because that is what is easiest for me.  :)

In large stockpot, melt 4 T butter then add:
1 lb coleslaw or 1 lb dice cabbage
2 C minced onion

Let saute and then add:
2-3 C diced potatoes
2 C sliced carrots
12 chicken bouillon cubes
2 tsp salt

Add enough water* to cover and cook until veggies are cooked through.  In separate saucepan add:
1 stick butter
1/2 C flour
1/2 tsp paprika
1 tsp pepper
2 C milk

After roux is thick, add to veggie mix in stockpot and add:
1 qt. half and half

When ready to serve stir in 2 C grated cheddar cheese.  Let cheese melt, but do not boil once cheese is added.

Sooo yummy!
*if you want to substitute water for chicken broth do it!  Be careful with the bouillon cubes though, you don't want it too salty.
* you can easily switch out cabbage for broccoli and it just as yummy
*Bryan suggests using an emulsion blender to blend up the cabbage chunks so it has a better texture, but I like it chunky - so your call on that one.