The key to this soup is the cream cheese. I also love that I can throw in pretty much whatever vegetable is hanging around in the refrigerator or pantry. It whips up quickly, and tastes so wonderful. It’s just perfect for a busy weeknight meal.
In a large stock pot, pour in 1 tablespoon of olive oil and saute onion until translucent. Pour in chicken stock and chopped potatoes. Bring to a boil and reduce to a simmer. Cover with a lid.
Prepare remaining vegetables into bite sized pieces. In a large pan, heat remaining oil and saute vegetables until starting to soften and golden. Remove to a plate and set aside.
Add butter to your pan and allow to melt. Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux. Whisk in the milk and allow to thicken.
Pour thickened milk into the stock pot with stock. Add the sauteed vegetables. Add cream cheese by pinching into smaller pieces. Add grated cheddar cheese. Allow cheeses to melt. Season with salt and pepper and Tabasco to taste. Serve immediately.
(If you do make this soup ahead, don’t cook it all day. You don’t want overcooked vegetables. Refrigerate and heat before serving. You may need to add some chicken stock to get a good consistency.)
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First, I just want to thank you so much for sharing this recipe. We have been trying to eat more vegetables around here and your soup tastes so good it makes it so easy! Even my husband, who never eats anything green, ate two huge bowls of it!! We really loved it and plan on making it many more times in the future. Thank you again!!
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