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In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion, carrot and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan.; Add flour, salt, pepper and thyme; stir to form a smooth paste. Combine milks; gradually add to flour mixture, stirring constantly.