Cheesy Vegetable Chowder

, ,

Cheesy Vegetable ChowderMy husband and I are fans of thick, chunky, and creamy soups. I first made this recipe several years ago and it was *amazing* to begin with. It’s slowly evolved to be even thicker and even more full of chunky vegetables. Oh, so perfect for a hearty and satisfying dinner. Especially perfect on a night like tonight where I am huddled in my jacket because I’m too cold to take it off. It’s only been like an hour…or 2…or something along those lines since I got home from work. Maybe 3. Don’t judge.

Cheesy Vegetable ChowderI love this soup with the basics of carrots, celery, potatoes, and broccoli but you are certainly more than welcome to try it with your favorite vegetables! I’ve added onions in the past as well but didn’t when I made it this time because my husband and I aren’t huge fans of onions in general. We’re working on that one.

Cheesy Vegetable ChowderDid I mention how creamy and cheesy this soup is? Maybe I did. Doesn’t matter because I’ll tell you again. This is the most creamy and cheesy and delicious soup EVER. In the WHOLE WORLD. Travis says I can be overly dramatic sometimes. Maybe this is one of those times. But, mark my words, you will love this soup!


Cheesy Vegetable Chowder

Cheesy Vegetable Chowder
Serves 5
Save Recipe
Print
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 2 tablespoons butter
  2. 5 carrots, diced
  3. 4 celery stalks, diced
  4. 2 cloves of garlic, minced
  5. 4 cups chicken broth
  6. 5 potatoes, peeled and diced into 1/2" cubes
  7. 1 cup milk
  8. 1/4 cup flour
  9. 1/2 cup water
  10. 1 head broccoli (approximately 4 cups), chopped
  11. 2 cups cheddar cheese, shredded + more for garnish
  12. Salt & pepper, to taste
Instructions
  1. Melt butter in large pot and sauté diced carrots and celery for 7-8 minutes, or until they start to soften, over medium heat.
  2. Add in garlic and sauté 1 additional minute.
  3. Add chicken broth and potatoes and bring to a simmer. Let simmer for 10-15 minutes, or until the potatoes are tender.
  4. Add 1 cup of milk and heat through.
  5. Mix together flour and water in small bowl then add to soup. Stir until the soup comes up to a simmer and thickens.
  6. Add broccoli and simmer until tender, about 5-10 minutes depending on the size of the florets.
  7. Remove from heat and stir in shredded cheddar cheese until it is melted. Add salt and pepper, to taste.
  8. Serve with cheddar cheese on top.
Notes
  1. This is a very vegetable packed soup! If you like a certain vegetable more than another you can alter the proportions of vegetables easily. Cheddar cheese that you shred at home (not the pre-shredded stuff) seems to melt better in the soup, though it will be delicious either way!
Adapted from Lulu the Baker
Adapted from Lulu the Baker
Flavor From Scratch https://www.flavorfromscratch.com/