Cheesy Vegetable Soup - cooking recipe

Ingredients

1 large onion, chopped
5 tablespoons butter, divided
2 cups water
2 cups cabbage, shredded or chopped
1 1/2 cups frozen lima beans, thawed
1 cup carrot, sliced
1 cup potato, peeled and diced
1 tablespoon chicken bouillon granule
3 tablespoons all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon pepper
2 cups milk
1 cup half-and-half cream
1 1/2 cups cheddar cheese, shredded

Preparation

In a large saucepan, saute onion in 2 tablespoons butter until tender.
Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in cheese until melted. Add to soup and heat through.