• Cooking Time:
  • Servings:
  • Preparation Time:


  • 4 cups chicken broth (or 4 cps water and 2 Tbsp chicken bouillon)
  • 3 cups diced potatoes
  • 1 cup finely chopped onion
  • 1 cup diced peeled yellow turnip
  • 1/2 cup diced carrot
  • 6 cups chopped cabbage
  • 1 cup chopped celery
  • 1/2 cup chopped green pepper
  • 1 garlic clove-minced
  • 1 tsp salt
  • 1 tsp dill weed
  • 1 cup margarine or butter
  • 1 cup all purpose flour
  • 2 cups milk
  • 2 cups chicken broth
  • 1/2 lb cheese (american or cheddar work well)
  • 1/2 tsp dried thyme
  • pepper to taste
  • additional milk if needed


  • Bring first 4 cups of chicken broth to boil. Add potatoes, onion, turnip, & carrots. Reduce heat, cover and simmer 5 minutes. Add cabbage, celery, and green pepper, simmer uncovered 5 minutes. Add garlic, salt, and dill.
  • In separate saucepan melt butter, stir in flour, cook and stir over medium heat until golden brown. Gradually add milk & 2 cups of broth, stir until smooth. Add cheese, thyme, & pepper, cook on low until cheese melts.
  • Stir into veggie mix. Simmer for 5 minutes. Thin with milk if needed.


My Grandmother had gotten this recipe from a magazine and passed it on to me. It is one of my favorites.

Categories: Bisque/Cream  Dairy  Soup  Stove  Vegetable 

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