1 tbsp olive oil
piece of an onion, diced
Saute in the bottom of a stock pot
8 cups of water
4 beef bouillon cubes
1 pint canned cabbage (if you use fresh, just boil longer)
1/2 can of carrots
Bring to a boil. Let cook about 5 minutes. Scoop out chunks of cabbage and carrot and puree, then add back to pot.
Add 2 quarts of canned diced potatoes or about 8 diced raw potatoes. Simmer until potatoes can be broken up with a potato masher.
Add Velveeta to taste. Melt.
Add milk or heavy cream and cornstarch to thicken. Serve with bread.