Cream of Cabbage Soup

4 cups water
2 tablespoons chicken bouillon granules
3 cups diced peeled potatoes
1 cup finely chopped onions
1 cup diced peeled rutabaga or summer squash
1/2 cup diced carrots
6 cups chopped cabbage
1 cup chopped celery
1/2 cup chopped green bell pepper
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried dill weed
1 cup butter
1 cup all-purpose flour
2 cups milk
2 cups chicken broth
1/2 pound processed American cheese, cubed
1/2 teaspoon dried thyme
Pepper to taste
Additional milk, optional

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 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 and cook over medium heat, stirring, until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme and pepper. Cook on low heat until cheese melts. Stir into the vegetable mixture. Simmer 5 minutes. Thin with milk, if necessary.

Yields 12 to 14 servings (3 1/2 quarts)