Cheesy Cream of Vegetable Soup

Today is my weekly, out of town doctor’s appointment so I saved this recipe to post for today!

The other day I had a hankering for some soup, but not any of the soups I would normally make.  This time I decided to try a cream of vegetable soup with the addition of some cheese.  It is delicious and loaded with good for me vegetables!

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Sandie

This is what I started with.

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I started by washing, peeling and slicing and dicing the vegetables and placed the carrots, celery, minced garlic and onion in a big soup pot with 2 tbsp. of margarine.

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I sautéed them for about 5 minutes until the vegetables started to soften.

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I added the broth, dill and potatoes and brought it to a boil until the potatoes were tender.

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While the potatoes were cooking I melted margarine in the microwave and added flour and mixed it into a paste.

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Next I added the milk to the margarine/flour mixture, one cup a time, whisking to combine and then microwaved it on high for about 5 minutes until it had thickened.

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When the potatoes were almost cooked, I added the broccoli and continued boiling for another 5 – 10 minutes.

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I removed it from the heat and added the margarine/flour/milk mixture (aka white sauce) to the soup and whisked until it was well combined, added the grated cheese and stirred until it was melted…. and I had my delicious soup, ready to eat!

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Recipe

Cheesy Cream of Vegetable Soup

Preparation Time: 40 minutes  Cooking Time: 25 minutes Servings: 8 – 10

Ingredients

  • 3 large carrots
  • 3 stalks celery
  • 1 small onion
  • 3 or 4 medium potatoes
  • 1 head broccoli
  • 2 tbsp. margarine
  • 2 tsp. minced garlic
  • 1 tsp. dill weed
  • 4 cups chicken broth
  • 3 tbsp. margarine
  • 3 tbsp. flour
  • 3 cups milk
  • 2 cups grated cheddar

Directions

  1. Wash, peel, dice and slice vegetables.
  2. Add carrots, celery, onion, minced garlic and first amount of margarine to large soup pot.
  3. Saute 5 minutes, until vegetables start to soften.
  4. Add broth, potatoes and dill weed and bring to a boil.
  5. Allow to boil until potatoes are tender, adding broccoli during final 5 minutes.
  6. In a large microwave safe bowl melt margarine.
  7. Add flour and whisk into a paste.
  8. Add milk, one cup at a time, whisking between each cup until smooth.
  9. Microwave on high about 5 minutes until thickened.
  10. Remove soup from heat and whisk in milk mixture.
  11. Add grated cheese and stir until melted.
  12. Return to medium low heat until heated through.
  13. Serve and enjoy.

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