How to make it

  • In Dutch oven or large stockpot combine sausage, potatoes, onion, salt and pepper.
  • Add water and carrots then bring to boil stirring occasionally.
  • Reduce heat then cover pot and simmer 20 minutes.
  • Stir in cabbage then cook 10 minutes more or until vegetables are tender.
  • Stir in 2-1/2 cups of the milk.
  • In small bowl combine remaining 1/2 cup milk with the flour and blend with whisk.
  • Stir this mixture into soup and cook on low heat stirring frequently until thick.
  • Add cheese and cook and stir until melted.

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