Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 779.06 Kcal (3262 kJ) | ||
| Calories from fat | 360.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.04g | 62% | |
|---|---|---|---|
| Cholesterol | 120.54mg | 40% | |
| Sodium | 1344.55mg | 56% | |
| Potassium | 1566.78mg | 33% | |
| Total Carbs | 74.27g | 25% | |
| Sugars | 37.07g | 148% | |
| Dietary Fiber | 10.18g | 41% | |
| Protein | 29.9g | 60% | |
| Vitamin C | 93.5mg | 156% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.6mg | 3% | |
| Calcium | 1125.9mg | 113% | |
| Amount Per 100 g | |||
| Calories | 32.44 Kcal (136 kJ) | ||
| Calories from fat | 15.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 62% | |
|---|---|---|---|
| Cholesterol | 5.02mg | 40% | |
| Sodium | 55.99mg | 56% | |
| Potassium | 65.25mg | 33% | |
| Total Carbs | 3.09g | 25% | |
| Sugars | 1.54g | 148% | |
| Dietary Fiber | 0.42g | 41% | |
| Protein | 1.25g | 60% | |
| Vitamin C | 3.9mg | 156% | |
| Calcium | 46.9mg | 113% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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