The winter weather has finally arrived in my neck of the woods. The temperature has dipped below zero, and all I want to eat are hot bowls of delicious soup. I love this recipe because I can throw in whatever vegetables I happen to have on hand. The taste is fantastic and it only takes about 30 minutes to prepare.
Cheesy Vegetable Chowder
recipe slightly adapted from Lulu The Baker
2 tablespoons butter
1 cup finely chopped onion
1 cup chopped carrot
1 cup chopped celery
3 cloves garlic, minced
4 cups low-sodium chicken or vegetable stock
2 large russet potatoes, peeled and chopped
1 tablespoon flour (I used Wondra but all-purpose flour is fine)
½ cup water
2/3 cup milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese
Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add the stock and potatoes, bring to a boil, and cook until the potatoes are tender.
Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.
