LIVE

My mom used to make this when I was a kid. It's great on a winter day, or any time of the year!

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
12
Yield:
4 quarts
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • Melt 6 tablespoons butter in a skillet over medium heat. Stir 1 cup plus 1 tablespoon flour into melted butter until smooth.

  • 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.

Nutrition Facts

293 calories; protein 11.3g; carbohydrates 23.7g; fat 17.6g; cholesterol 52.1mg; sodium 924.8mg. Full Nutrition
Advertisement