Cheddar Veggie Chowder
 
Prep time
Cook time
Total time
 
A cheesy, hearty, veggie filled chowder.
Author:
Recipe type: Soup
Serves: 7, 2 c servings
Ingredients
  • 1 T butter
  • 3-5 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 4 c water
  • 1 ½ T better than bullion reduced sodium
  • 3 medium russet potatoes, peeled and cut into ½ inch cubes
  • 1 celery root, peeled and cut into ¼ inch cubes
  • 1 t fresh thyme, minced
  • 1 t salt
  • ½ t or so fresh ground black pepper
  • Pinch paprika
  • Pinch ground cayenne pepper
  • 1 bunch broccoli heads, cut into florets (note: my grocery store typically sells about 3 small heads as a bunch)
  • ½ a medium head of cauliflower, cut into florets
  • Cheese sauce:
  • 4 T butter
  • 6 T flour
  • 3 c 2% milk
  • ½ c half & half
  • 8 oz sharp cheddar cheese, chopped or shredded
Instructions
  1. In a large soup pot or dutch oven, melt butter over medium heat.
  2. Add in carrots, onion, and celery. Sauté for about 5 minutes until onion starts to become translucent. Add garlic and saute for another minute until garlic becomes fragrant.
  3. While veggies cook, whisk together hot water and Better than Bouillon. Add bouillon mixture, potatoes, celery root, thyme, salt, pepper, paprika and cayenne to the pot. Bring to a gentle boil and reduce to simmer. Cover and simmer for 15 minutes until potatoes and celery root are almost tender.
  4. Add broccoli and cauliflower. Cook for another 5-7 minutes until tender.
  5. Meanwhile, in a medium saucepan, melt butter over medium heat. Whisk in flour and season with salt and pepper. Cook for 1-2 minutes until lightly golden, whisking constantly. Slowly stream in the milk while whisking constantly. Mixture will initially form a paste and then thin out as more milk is incorporated. Bring to a gentle boil, whisking constantly and then cook at a simmer for a couple minutes until it begins to thicken. Remove from heat and whisk in cream. Whisk in cheese, in 3 batches, until sauce is smooth and cheese is fully incorporated.
  6. Pour the cheese sauce into the soup. Stir together and turn off heat.
  7. Serve with French bread for dipping.
Recipe by Gravel & Dine at https://gravelanddine.com/cheddar-veggie-chowder/