Hearty, Creamy Cabbage and Potato Soup Will Warm You Up

In a large heavy saucepan or Dutch oven, heat butter over medium-low heat; cook onion until golden in color. Stir in flour until well blended. Add cabbage and carrots along with the broth, salt, pepper, and potatoes. Bring to a boil, stirring frequently; reduce heat to low. Cover and cook until vegetables are tender, stirring frequently, about 20 minutes. Add evaporated milk and stir to blend it in. Heat through, but do not boil. Taste and adjust seasonings, adding more salt and pepper as needed. Sprinkle each serving with a little minced parsley and a dash of paprika, if desired.