Vegetable Cheese Chowder

Cooking Instructions

Melt the butter in a soup pot over medium heat and add all vegetables. Cook until veggies are tender, about 10 minutes or so, carrots will still be a little firm. Sprinkle in the flour in three batches, mixing well between each addition. Cook for a minute or two, stirring constantly.

Slowly pour in chicken broth, mixing constantly, scraping any bits up from the bottom of the pot. Stir as the soup comes to a simmer and the flour is fully incorporated and the soup is velvety. Continue cooking soup about 10 minutes more then blend the soup with a stick blender. It doesn't have to be totally smooth, some chunks are okay. Finally, add in the cream and the cheese and warm the soup back up without letting it simmer. Check for salt and pepper. It may not need any salt if your broth is salted. The cheese is salty, too.

Remove from heat. Ladle into bowls, garnish with extra shredded cheese if desired. Delicious with crusty bread, a simple salad, and a pint of stout. Serves four.