Vegetable Cheese Chowder
4 Tbsp margarine or butter
¼ c finely chopped onions
1 c diced carrots
1 c diced potatoes
½ c chopped celery
5 Tbsp flour
2 chicken bullion cubes + 2 c water
3 c grated cheese (mild cheddar, colby jack, monterey jack, mozzarella)*
2 c milk or half and half
salt & pepper
Melt butter in pot and add vegetables, stirring constantly for approx 5 minutes or until they are a soft firm. Add flour and stir until it lightly covers vegetables. Add bullion and water and let boil until veggies are soft. You will want to stir during this time or add a bit more broth so that you don’t scorch the vegetables on the bottom. When soft, add grated cheese and stir until all of the cheese is completely melted. Slowly add milk and incorporate it into vegetable mixture. Allow to heat, but don’t boil (or it will cause separation of cheese and milk). Add salt, pepper, parsley, and basil to taste. Serve with rolls or crackers.
You can use any variation of vegetables. I just normally use this soup to empty out the produce fresher in my refrigerator. I almost always add ½ c cauliflower and ½ c broccoli because I have it on hand.
* Use your favorite cheese. The color and flavor of the soup will vary depending on the type of cheese you use.