from Mary Jolley
Packed with veggies and perfect for a chilly day!
Ingredients:
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
3/4 tsp blak pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Instructions:
1. Melt the butter in a large soup pot. Add onions, carrots, red pepper, celery, and cauliflower and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper.
2. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes.
3. Puree the soup in a food processor or blender and return to pot.
4. In a small bowl, whisk the flour with water, add to soup along with the broccoli. Simmer until broccoli is tender, another 10-15 minutes.
5. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
2. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes.
3. Puree the soup in a food processor or blender and return to pot.
4. In a small bowl, whisk the flour with water, add to soup along with the broccoli. Simmer until broccoli is tender, another 10-15 minutes.
5. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
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