Cheesy Veggie Soup

I know, another soup recipe.  What can I say, I like soup!  I’ve been trying out several recipes that remind me of fall.  I wanted a cheesy, broccoli soup and there are so many recipes out there for this.  But so many of them use a lot of cream and honestly, besides the calories and fat, I don’t actually like it to be too cheesy.  So I looked and looked and finally settled on adapting a recipe from this one at Lulu the Baker.  As you can see, it’s mostly the same, but I used almond milk and less cheese.  I think next time I would do as her recipe suggests and add a little chicken bouillon. (I’ve recently discovered how yummy that addition can be - more to come in a later blog).  But I felt the cheesiness was just right for my taste.  Also, it doesn’t freeze all that well - I find most cheesy soups don’t - but it’ll do.

6 Servings
Ingredients:
2 Tbsp Butter
½ cup Chopped Onion
1 cup diced Carrot
2 stalks Celery, finely chopped
1 Tbsp Minced Garlic
4 cups Chicken Broth
2 large Baking Potatoes, peeled and chopped
1 Tbsp Flour
½ cup Water
⅔ cup Almond Milk
2 cups Chopped Broccoli
1 cup Shredded Cheddar Cheese

Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.  Mix flour with water, add, and simmer until soup is slightly thickened.  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  Stir in cheese, allow to melt, and serve.