Description
Fall in love with this Cheesy Vegetable Chowder — a velvety, rich cheese-based soup loaded with hearty vegetables like potatoes, broccoli, cauliflower, and carrots. It’s a soul-warming comfort food perfect for chilly days.
Ingredients
- 5 tbsp butter – divided
- 3 large carrots – chopped
- 3 stalks celery – chopped
- 1 yellow onion – diced
- 4 cloves garlic – minced
- 4 cup low-sodium chicken broth
- 3 russet potatoes – peeled and cut into 1/2–¾ inch cubes
- 1 celery root – peeled and cut into ¼ inch cubes
- 2 medium heads broccoli – chopped into florets (about 3–4 cups)
- 1 small head cauliflower – chopped into florets (about 2 cups)
- 1/4 tsp dried thyme
- 1 tsp salt
- 1/2 tsp ground black pepper
- pinch paprika
- pinch cayenne pepper
- 6 tbsp all purpose flour
- 3 cup milk – 1%, 2%, or whole
- 1/2 cup half and half
- 2 cup medium or sharp cheddar cheese
Instructions
1. In a large pot set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and sauté for a minute longer.
2. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, then reduce heat to medium, cover, and allow to simmer for 15 minutes or until the potatoes are almost tender.
3. Stir in the broccoli florets and cauliflower, and cook for 5-7 minutes longer or until veggies are tender.
4. Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
5. Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth and bring to a gentle boil.
6. When it begins to thicken, add the half & half, then remove from heat and pour into the soup after the veggies are fully cooked. Stir everything together, then turn the heat off.
7. Gradually add the cheddar, stirring until the soup is nice and smooth.
Notes
Try adding rotisserie chicken for a heartier meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The soup can be frozen, but the texture may change slightly after thawing.
Reheat gently on the stove over low heat while stirring frequently. Avoid boiling to maintain a creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 548
- Sugar: 12g
- Sodium: 971mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.4g
- Carbohydrates: 51g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 84mg