Ingredients for 6 servings:
1. 3 tablespoons butter
2. 1 large sweet onion, chopped
3. 3 cups finely shredded cabbage
4. 3 -4 garlic cloves, minced
5. 4 cups chicken broth or 4 cups vegetable broth
6. 2 large baking potatoes, peeled and finely diced
7. 1 tablespoon chopped parsley
8. 1/4-1/2 teaspoon celery seed
9. 1/4 teaspoon pepper
10. 1/2 cup half-and-half
11. 1 1/2 cups shredded cheddar cheese, I tend to use closer to 2 cups
12. 8 ounces diced cooked ham
13. salt, to taste

Directions:
1. In a large soup pot, melt the butter. Add chopped onion, shredded cabbage and garlic; sautee for about 5-7 minutes or until onion is soft and transparent.
2. Add broth to soup pot.
3. Add finely diced potatoes, parsley, celery seeds and pepper.
4. Bring to a boil; reduce heat and simmer for about 15 minutes (potatoes should be very soft by now).
5. Using a potato masher, coarsley mash the potatoes to thicken the soup. Make as smooth or chunky as desired.
6. Stir in the half and half and shredded cheese. Heat over low heat, stirring often until cheese is melted.
7. **If using the ham, add it here and heat through.
8. Taste and season with salt and/or more pepper as needed.

Enjoy your meal!