Vegetable Cheese Chowder
Vegetable Cheese Chowder (adapted from Christmas Recipe from the Lion House)
4 cups cubed red potatoes (peels on or off, I leave them on)
2 cups diced carrots
1 cup chopped celery
1/2-1 cup minced onion
5-6 cups chicken broth
10 oz frozen broccoli (or 2 crowns fresh)
3 1/2 cups milk
1/2 cup butter (1 stick)
1/2 cup flour
1 tsp dry mustard
1 lb (16 oz) processed cheese (Velveeta)
Place all veggies except broccoli in large pot with the broth and 1 tsp salt. Bring to a boil, then lower to medium-low to simmer for 20 minutes. Add broccoli and milk, raise heat to BARELY medium.
In separate pan, melt butter, and add flour. Stir over medium-high heat until it darkens and smells toasty. Slowly add this (roux) to the soup, whisking LOTS while you drizzle it in. Stir for a few minutes while it thickens. Do not raise heat, do not let it boil!! Patience is important, otherwise your soup will turn grainy.
Once the soup has thickened a bit, cut the cheese into cubes and add it to the soup. Stir until cheese has melted. Serve warm.