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Cheesy Veggie Soup
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| 2C Carrots – Thinly Sliced 1/2C Celery – Finely chopped 1/2C Onion – Finely Chopped | |
| 1TB | Minced Garlic |
| 1lbs Potato – Peeled & Cubed | |
| 3-4C | Broccoli Florets |
| 2C | Cauliflower Florets |
| 1TB | Butter |
| 6C | Chicken |
| Vegetable Stock, alternative | |
| 1/2C | Water |
| 2TB | Cornstarch |
| 1C | Milk |
| 8oz Sharp Cheddar Cheese – Shredded | |
| Salt | |
| Pepper | |
First I suggest you chop up all of your vegetables before getting started, it will help you be able to just toss everything in as the soup cooks.
Alright, lets get started. In a large soup pot melt the butter over medium heat and add the carrots, celery and onion with some salt and pepper and cook for 8-10 minutes until the vegetables are cooked through. Add the garlic and cook for another minute or two, add the potatoes and chicken stock and bring to a boil. Continue to boil until the potatoes are cooked through. While the potatoes are cooking mix together the water and cornstarch and let it sit on the side. Once the potatoes are cooked add the broccoli, cauliflower and cornstarch mix to the pot and bring back to a boil. Stir every few minutes as the soup will slightly thicken. Once the broccoli and cauliflower have cooked through add the milk and cook for another minute or two. Remove from the heat and add the cheese to the soup, stirring to melt it.
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