Comforting Soup Recipe

It’s such a cold, yucky day outside my house today.  A perfect day for eating soup!  Today I’m sharing one of my favorite soups that is soooo delicious AND soooo easy to make.

Quick Garden Vegetable Soup

My friend, Heather, shared this recipe with me last winter.  It has become a family favorite.  Keep in mind, it is not Game On approved, but it is definitely one to keep on file.  (Enjoy it on a day off, fellow players!)
Ingredients:
4 Tablespoons butter
1/2 cup chopped onion
1 cup chopped celery
2/3 cup flour
6 cups chicken broth (or 6 cups water + 6 bouillon cubes)
2-3 cups frozen broccoli, cauliflower, and carrot combination (California mix)
2 cups fresh or frozen shredded potatoes (hashbrowns)
1/4 teaspoon pepper
1/2 teaspoon garlic salt
3 cups milk
3 cups shredded cheese (cheddar and colby-jack work well)
Directions:
In a large soup pot, melt butter over medium heat.  Stir in onion and celery, sautee until tender.  Add flour, stir until incorporated.  Add broth, vegetables, and potatoes, then bring to a boil.  Reduce heat, cover, and simmer for about 15 minutes, or until veggies are tender.  Add milk and cheese, cooking and stirring until cheese melts and soup is hot.  (Important: do not boil the soup once milk and cheese have been added, or they will separate and you will not have a creamy soup.)
Serve your soup topped with croutons (as pictured) or in a yummy bread bowl!  I made my own croutons using Sarah’s recipe, found here.  This soup freezes well, and makes at least 8 generous servings.
Enjoy!

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