January 14, 2015

Cheesy Vegetable Soup

 This soup is loved by all.  I have even been told it's one of the best they have eaten.  It's thick and creamy and loaded with chunks of veggies.   

Plus, it's a cinch to make.  The hardest part is chopping up all the veggies.  I like to make my roux using butter and coconut oil.  Coconut oil adds such a unique flavor to this soup and ever since I have tried it in this recipe, I haven't gone back.  Just a small amount is plenty for that delicious flavor.    

The leftovers are my favorite, because on day two, this soup is ridiculously good. 

Cheesy Vegetable Soup
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3 large Russet potatoes, peeled and diced
1/4 c. finely chopped onion
3 med-large carrots, peeled and chopped
4 celery stalks, chopped
6 c. water
2 chicken bouillon cubes
1 tsp. Italian seasoning, or to taste
1/2 tsp. lemon pepper, or to taste
3 Tbl. unsalted butter (or 2 Tbl. butter and 1 Tbl. coconut oil)
3-4 Tbl. all-purpose flour
1 c. milk (or you can use more water)
1 jar Cheese Whiz
pepper, to taste
Parmesan cheese, for garnish 
Sliced French bread, for serving.

Place potatoes, onion, carrots and celery in a large pot.  Cover with 6 cups of water and bring to a boil.  Add the chicken bouillon cubes, Italian seasoning and lemon pepper. Continue to boil just until vegetables are tender, about 15-20 minutes, depending on the size of your vegetables (do not drain when done). Meanwhile, melt butter in a small saucepan over medium heat.  Slowly whisk in the flour until a thick paste forms and cook for two minutes, stirring frequently.  Gradually whisk in 1 cup of milk.  Whisk until smooth and thick.  

Add milk mixture to the pot of cooked vegetables.  Whisk until combined. Continue cooking over medium heat until mixture reaches desired thickness.  If it gets too thick, add more water or milk.  Last, stir in the Cheese Whiz and a little pepper.  Taste and adjust seasonings, if needed.  Garnish with grated Parmesan cheese.  Serve with sliced bread.  Makes 3-4 big servings.

Jenn's Notes: If your Russet Potatoes are extra-large, you will only want to use two.  This would also be delicious with some cooked and cubed chicken, some cooked and crumbled bacon, some diced ham or maybe even some cooked ground beef.  

1 comment:

  1. Mm this soup looks so hearty, rich, and absolutely delicious! This is totally what I want on a cold rainy day. Need to try this before winter ends! Pinned :)