Cheesy vegetable chowder

Cheesy vegetable chowderThe brisk fall air provides the perfect excuse to throw together a batch of hot soup or chowder. And what makes a bowl of soup extra indulgent? How about adding in a few heaping handfuls of cheese to create a super rich soup base?

I found this recipe a couple of years ago on Lulu the Baker’s blog. Feel free to swap in whatever your favorite veggies may be. Plus, it doesn’t hurt if you *accidentally* drop in a few extra scoops of cheese as well!


2 tablespoons butter
½ cup chopped onion
1 cup finely chopped carrot
2 celery stalks, finely chopped
1 tablespoon minced garlic
4 cups chicken broth (If you’d like a more intense flavor, drop a cube of chicken soup base into the broth)
2 large baking potatoes, peeled and chopped
1 tablespoon flour
½ cup water
2/3 cup whole milk
2 cups chopped broccoli
2 heaping cups shredded cheddar cheese


  1. Melt butter in a large pot.
  2. Add the onions, carrots, and celery, and saute over medium heat until tender.
  3. Add the garlic and cook 1-2 more minutes.
  4. Add the chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
  5. In a separate bowl, mix flour with water. Add the mixture to the pot with the vegetables and simmer until soup is slightly thickened.
  6. Add milk and broccoli, and cook until broccoli is just tender and soup is heated through.
  7. Stir in cheese, allow to melt, and serve.

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