I love soup. What is more comforting then walking in from the cold weather after a long day to a home that smells of savory liquid goodness? Well, blast some Christmas music, grab a margarita, and put on an apron because I have a recipe for a KILLER vegetable and cheese chowder. And it is super easy. Win win
This recipe is pretty much a kitchen sink recipe for any vegetables you have in the fridge. Also, I made this for my husband and I and we had so many leftovers we ended up freezing some, so its yields enough for at least 4 people.
-½ Chopped onion (we just discovered pre-chopped onions, do your eyes a favor and pick some up)
-2 Cup chopped carrots
-Half a carton of mushrooms
-Half of a zucchini
-Half of a squash
-2 Stalks finely chopped celery
-2 Cups chopped broccoli
-2 Large baking potatoes, peeled and chopped
-2 Tablespoons butter
-1 Tablespoon minced fresh garlic
-2 Cups of chicken soup base
-2 Cups chicken broth
-1 Tablespoon Flour
-1/2 Cup water
-2/3 Cup milk
-2 Heaping cups of cheddar cheese
Melt the butter in a large soup pot. Add in onions, carrots, and celery and sauté over medium heat until tender (and it will smell amazing!). Add the garlic and cook for an additional couple minutes. Add chicken broth, chicken soup base, potatoes, and bring to a boil until the potatoes are tender. Mix the flour with the water, then add to the pot of deliciousness and simmer until the soup has slightly thickened. Add milk and broccoli and cook until the broccoli is tender. Stir in cheese, allow it to melt, and serve it up!
My husband and I gobbled it down! Its easy, has tons of veggies, and warms you down to your toes. Enjoy!