Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Creamy Vegetable Cheddar Soup

Ingredients

Scale
  • 1 yellow onion, diced
  • 10 cloves garlic, minced
  • 1 pound carrots, peeled and diced
  • 2 large russet potatoes, peeled and diced
  • 2 cups finely diced broccoli florets
  • 2 tablespoons unsalted butter
  • 8 ounces sharp yellow cheddar cheese, freshly grated
  • 2 cups whole milk
  • 32 ounces vegetable broth
  • 2 tablespoons all-purpose flour
  • Salt, to taste

Instructions

  1. Melt the unsalted butter in a Dutch oven or large pot over medium heat.
  2. Chop and prepare all vegetables: dice potatoes, carrots, and yellow onion; mince garlic; and finely dice broccoli florets.
  3. Add onion and garlic to the melted butter and cook over medium low heat for 7–10 minutes until the onion is softened and translucent.
  4. Add diced carrots to the pot and sauté for 5 minutes over medium heat.
  5. Add diced potatoes and vegetable broth to the pot, increase the heat to bring to a boil, then boil until potatoes are fork-tender.
  6. In a bowl, whisk together the milk and all-purpose flour until smooth. Pour the mixture into the simmering soup base.
  7. Stir in the finely diced broccoli florets and simmer the soup for another 10–15 minutes.
  8. Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Continue cooking to reach desired consistency as potatoes begin to break down.
  9. Season with salt to taste just before serving. Serve hot.
  • Author: Dorothy Miler