Cheesy Vegetable Chowder

Melt butter in large pot over medium heat. Sauté diced carrots and celery for 7–8 minutes, or until they start to soften. Add garlic and sauté 1 additional minute.

Add chicken broth and potatoes and bring to a simmer. Let simmer for 10–15 minutes, or until potatoes are tender. Add milk and heat through.

Mix together flour and water in small bowl then add to soup. Stir until the soup comes up to a simmer and thickens. Add broccoli and simmer until tender, about 5–10 minutes depending on the size of the florets. Remove from heat and stir in shredded cheddar cheese until it is melted. Add salt and pepper, to taste. Serve with cheddar cheese on top.

Note: This is a vegetable-packed soup! If you like a certain vegetable more than another, you can easily alter the proportions of vegetables. Cheddar cheese that you shred at home (not the pre-shredded stuff) seems to melt better in the soup, though it will be delicious either way!