Summary: Okay, I admit it! As soon as the weather cools down, I am cooking comfort food. I just love winter recipes. This is a thick, creamy, cheesy version of a vegetable soup. I got the idea for this after catching Paula Deen making Chicken Poblano Chowder. As soon as I saw her recipe I was dreaming up a vego adaptation. This was just perfect! Full of good for you veggies and satisfyingly lush, this will be your new family favorite.
Ingredients
- 2 tblsp butter
- 1 onion, chopped
- 2 carrots, peeled and finely chopped
- 2 celery ribs, finely chopped
- 2 cloves garlic, minced
- 2 tsp dry mustard powder
- ½ tsp pepper
- 1 tsp chicken or vegetable stock powder (I use Massell brand)
- 6 cups vegetable stock
- 2 medium potatoes, peeled and chopped into 1cm cubes
- 2 tblsp plain flour
- 1/2 cup COLD water
- 1/2 cup cream
- 1 broccoli, cut into small florets
- 1 cup peas
- 1 cup corn kernels
- 150g cheddar cheese, grated
Instructions
- Melt the butter in a large pot. Add onions, carrots, and celery and sauté until tender, about 6 mins Add the garlic and cook for a further 2 mins.
- Add the stock, stock powder, mustard powder, pepper and potatoes. Bring the soup to a boil and cook until the potatoes are tender. Add the broccoli, peas and corn.
- Mix the flour with the cold water until completely smooth. Add the flour mix to the soup, stirring well and simmer until the soup is slightly thickened.
- Add the cream and stir well. Turn off the heat, add the cheese and stir until the cheese is melted and the soup is smooth.
Quick notes
Because any cheese soup can get “gloopy” as it sits and cools, I suggest making this as close to serving time if possible. I recommend re-heating this soup on the stove on a low heat, stirring often. If the soup gets too thick, add a bit more stock or milk. If you want to freeze this, do so before adding the cheese and add the cheese in when you reheat soup.
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