Cheesy Veggie Soup

As I was searching Pinterest I came across this recipe for Cheesy Vegetable Chowder by Lulu the Baker and decided to give it a shot. I pretty much kept all the ingredients the same but changed up the proportions for my tastes. This is a great hearty soup that calls for a nice crusty bread to dunk into it (that I was sadly missing tonight!)



Cheesy Vegetable Soup: Serves 6-12

2C Carrots - Thinly Sliced
1/2C Celery - Finely chopped
1/2C Onion - Finely Chopped
1TB Minced Garlic
1lbs Potato - Peeled & Cubed
3-4C Broccoli Florets
2C Cauliflower Florets
1TB Butter
6C Chicken or Vegetable Stock
1/2C Water
2TB Cornstarch
1C Milk
8oz Sharp Cheddar Cheese - Shredded
Salt & Pepper

First I suggest you chop up all of your vegetables before getting started, it will help you be able to just toss everything in as the soup cooks.

Alright, lets get started. In a large soup pot melt the butter over medium heat and add the carrots, celery and onion with some salt and pepper and cook for 8-10 minutes until the vegetables are cooked through. Add the garlic and cook for another minute or two, add the potatoes and chicken stock and bring to a boil. Continue to boil until the potatoes are cooked through. While the potatoes are cooking mix together the water and cornstarch and let it sit on the side. Once the potatoes are cooked add the broccoli, cauliflower and cornstarch mix to the pot and bring back to a boil. Stir every few minutes as the soup will slightly thicken. Once the broccoli and cauliflower have cooked through add the milk and cook for another minute or two. Remove from the heat and add the cheese to the soup, stirring to melt it.

Serve & Enjoy.

__________________________
WW: 7 Points Plus / serving @ 6 servings (approx 2C each)
5 Points Plus / serving @ 8 servings (approx 1.5C each)
3 Points Plus / serving @ 12 servings (approx 1C each)