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Cheesy Vegetable Chowder
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Cheesy Vegetable Chowder

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Pam - For the Love of Cooking

Equipment

  • Large Dutch oven

Ingredients

  • 2 tbsp butter
  • ½ yellow onion diced
  • 1 cup of carrots diced finely
  • 2-3 stalks of celery diced
  • 3 cloves of garlic minced
  • 2 tbsp flour (divided)
  • 6 cups of homemade vegetable or chicken broth
  • 2 cups of potatoes peeled and diced
  • ⅔ cup of whole milk or heavy cream
  • 2 cups of broccoli florets
  • 2 heaping cups of sharp cheddar shredded

Instructions

  • Heat the butter in a large Dutch oven over medium heat. Once the butter has melted, add the onions, carrots, and celery, then sauté for 3-4 minutes.
  • Add the minced garlic and cook, stirring constantly for 1 minute.
  • Whisk in 1 tablespoon of flour until well combined and cook for 2 minutes.
  • Slowly add the vegetable or chicken broth and mix well.
  • Add the potatoes, then cover with a lid and simmer for 35-40 minutes; add the broccoli florets and cook for 15-20 minutes or until all the vegetables are softened.
  • Add the last tablespoon of flour to the cheese and toss to coat evenly.  Side Note: Tossing the cheese with the flour prevents the cheese from separating when it's added to the soup.
  • Add the cheese to the soup, along with the milk. Stir frequently until the cheese has melted and is well combined. Taste and re-season if needed.
  • Serve and enjoy.