This cheesy vegetable chowder is a delicious, filling way to pack in the veggies! It's creamy, flavorful and downright delicious.
4cuplow-sodium chicken broth
3russet potatoespeeled and cut into 1/2-3/4 inch cubes
1celery rootpeeled and cut into 1/4 inch cubes
2medium headsbroccolichopped into florets
1small headcauliflowerchopped into florets
1/2tspground black pepper
pinch cayenne pepper
6tbspall purpose flour
3cupmilk1%, 2%, or whole
1/2cuphalf and half
2cupmedium cheddar cheeseOR sharp cheddar cheese
In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer. 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). Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.
Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. 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. Constantly whisk as the mixture comes to a gentle boil. 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. Gradually add the cheddar, stirring until the soup is nice and smooth.
-Try adding rotisserie chicken for a heartier soup!