Creamy Vegetable Soup 

This hearty and creamy vegetable soup is a delightful combination of fresh vegetables and a rich, cheesy broth. It's the perfect comfort food for chilly days, offering warmth and nourishment in every spoonful.

Full Recipe:

Ingredients

• 2 tablespoons butter

• 1 yellow onion, diced

• 10 cloves garlic, minced

• 1 lb carrots, peeled and diced

• 2 large russet potatoes, peeled and diced

• 32 oz vegetable broth

• 2 cups finely diced broccoli florets

• 8 oz yellow sharp cheddar cheese, freshly grated

• 2 cups milk

• 2 tablespoons all-purpose flour

• Salt, to taste

Directions

1. In a large pot or Dutch oven, melt the butter over medium-low heat.

2. Add the diced onion and minced garlic to the pot. Cook for 7–10 minutes until the onion is softened and translucent.

3. Add the diced carrots to the pot. Cook for an additional 5 minutes, stirring occasionally.

4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil.

5. Once boiling, reduce the heat and simmer until the potatoes are tender and easily pierced with a fork.

6. In a separate bowl, whisk together the milk and flour until smooth.

7. Slowly add the milk flour mixture to the soup, stirring continuously to prevent lumps.

8. Add the finely diced broccoli florets to the soup. Simmer for 10–15 minutes until the broccoli is tender.

9. Stir in the freshly grated cheddar cheese until melted and the soup reaches your desired thickness.

10. Season with salt to taste before serving.

Nutritional Information (Per Serving)

• Calories: 365 kcal

• Carbohydrates: 34 g

• Protein: 15 g

• Fat: 20 g

• Saturated Fat: 11 g

• Cholesterol: 58 mg

• Sodium: 980 mg

• Potassium: 836 mg

• Fiber: 4 g

• Sugar: 11 g

• Vitamin A: 13,769 IU

• Vitamin C: 38 mg

• Calcium: 430 mg

• Iron: 1 mg