Creamy Vegetable Soup

Easy, healthy, and delicious!

Ingredients:

6 Tbsp. butter, divided
1 1/2 c. carrots (3 large)
1 c. celery (2-3 stalks)
1 small yellow onion
2 cloves garlic, minced
3-4 c. chicken broth
3 1/2 c. potatoes
3 c. broccoli
desired seasoning (salt & pepper, thyme, Italian)

6 Tbsp. flour
3 c. milk
1/2 c. heavy cream
2 c. sharp cheddar cheese
1/3 c. parmesan cheese

These ingredients are SO flexible. Use whatever veggies you like or have, and pack this full of them. I don't use cream, just 2% milk, and whatever cheese I have. 

Directions:

• In a large pot over medium heat, melt 2 Tbsp. of butter. Then add diced carrots, celery, and onion and saute for 3 minutes. Then add the minced garlic and cook for 1 minute longer.
• Stir in chicken broth, potatoes, and seasoning. Bring to a boil over medium-high heat, then reduce to medium heat, cover with a lid, and cook for 15 minutes
• Stir in broccoli (zucchini and squash at this point if you use them) and cook for 5 minutes, or until veggies are tender

Roux/Cream Sauce:

• While veggies are cooking, melt remaining 4 Tbsp butter in a medium saucepan over medium heat.
• Stir in flour and whisk constantly for 1 minute, then slowly stir in milk and cook until mixture is thick and gently boiling (add heavy cream if using)
• Once veggies are tender, pour roux into soup and stir
• Remove soup from heat, add cheese and stir until melted

*If I didn't chop my veggies small, I'll puree some of the soup so it isn't too lumpy