In a Dutch oven or soup kettle, bring water and bouillon to a boil. Add potatoes, onion, rutabaga, and carrots. Reduce heat; cover and simmer for 5 minutes. Add cabbage, celery, and green pepper; simmer uncovered for 5 minutes or until vegetables are crisp-tender. Add garlic, salt, and dill. In a saucepan, melt butter. Stir in flour; cook and stir over medium heat until golden brown. Gradually add milk and broth, stirring until smooth. Add cheese, thyme, and pepper; cook on low until cheese is melted. Stir into vegetable mixture; simmer for 5 minutes. Thin with milk if needed. Serves 12–14.