The soupy part of this soup was delicious and smelled so good while it was cooking. I have a few things I would change for next time. I love small pieces of veggies in soup, but failed to remember that when I was chopping them today. Next time I will chop them up smaller, use less potatoes and more broccoli, and serve with crusty bread. The recipe didn’t have much indication of how much time each step would take so I guessed. The onion/celery/carrot mixture took 7 minutes, broth/potatoes took 15 minutes, and milk/broccoli took 5 minutes. Happy Eating!
Cheesy Vegetable Chowder
Recipe thanks to Lulu the Baker
Ingredients:
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 stalk celery, finely chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped (I plan to use half of this amount next time)
1 Tablespoon flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli (and double this amount)
2 heaping cups shredded cheddar cheese
Directions:
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 chicken broth and potatoes, bring to a boil, and cook until 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.
