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Cheesy Potato and Whatever Soup
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Description
This soup is my go-to creation on unexpectedly blustery days when there are a few rag tag veggies just hanging out in my fridge. Put those extra veggies into action! You could add brocoli and cauliflower as I did this past week. You can also add diced carrots, cabbage, asparagus, sauteed bell pepers (probably not all in the same pot) … whatever.
Oh, and sprinkle some crumbled bacon over the top sometime. Just for me.
Ingredients
- 4 cups Firm Vegetables
- 4 Medium Potatoes
- 2 cans (14 Oz. Can) Chicken Broth
- 1 cup Diced Onion
- 2 cloves Minced Fresh Garlic
- ¼ cups Butter
- ⅓ cups All-purpose Flour
- 3 cups Whole Milk
- 1 teaspoon Garlic Herb Seasoning
- 2 Tablespoons Minced Fresh Italian Parsley
- 4 cups Shredded Sharp Cheddar Cheese
- Salt And Pepper, to taste
Preparation
Clean and chop firm veggies into 1-inch pieces. Peel potatoes and chop into 1/2-inch pieces.
Add broth to a large pot. Add potatoes and veggies. Simmer 15-20 minutes or until al dente. Pour into a separate bowl.
In the same large pot, cook onions and garlic in the butter for 5 minutes. Add the flour and stir well. Cook for 3 minutes.
Whisk in milk, seasoning and parsley. Bring to a boil and allow to thicken.
Add potatoes, veggies and stock to the pot. Bring back to a boil then remove from heat. Stir in shredded cheese and mix until melted. Taste and season as needed with salt and pepper.
Garnish with chopped scallions, additional shredded cheddar or cook and crumbled bacon.
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