This soup tastes similar to a potato cheese soup, but it is lighter and better for you with all of the vegetables in there. I think cauliflower would be an amazing addition to this soup, but it is still on my list of things to experiment with. This is really yummy and perfect for lunch or dinner.
Vegetable Cheese Chowder
4 cans, or 64 oz. chicken broth
4 cups water
1 bunch of broccoli, finely chopped
4 medium potatoes, finely diced
4 stalks celery, finely diced
1 small onion, diced
4 carrots, shredded or finely diced
2 cups shredded cheddar cheese
2 cans evaporated milk (or I just use 2 cups regular milk)
2 1/2 tsp. salt
1/2 tsp. pepper
Flour and water, one part flour to two parts water to thicken
Combine chicken broth and water in large soup pot and add diced vegetables. Simmer until the vegetables are tender. Add 2 cans evaporated milk.
Combine 1/2 cup flour with 1 cup water in a separate bowl and mix well with a whisk until all lumps are gone. Stir in flour and water mixture into vegetable broth mixture until bubbly. You may continue to thicken as needed.
When it has thickened to your liking, cook and stir one minute more to completely cook the flour, then simmer 15-20 minutes longer.
Add 2 cups shredded cheddar cheese. Simmer until cheese melts. Makes 16 one cup servings.
You may garnish with crumbled bacon on top, and serve with peasant bread.
