Creamy Vegetable Soup 

This hearty and comforting vegetable soup is packed with nutritious vegetables like carrots, potatoes, and broccoli, all simmered in a flavorful vegetable broth. A creamy base made with milk and freshly grated sharp cheddar cheese adds richness and depth, making it a perfect meal for chilly days or when you're craving a wholesome dish.

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. Melt the butter in a Dutch oven or large pot over medium-low heat.

2. Add the diced onion and minced garlic to the pot, cooking for 7-10 minutes until the onion is softened and translucent.

3. Add the diced carrots to the pot and cook for an additional 5 minutes over medium heat.

4. Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender and easily pierced with a fork.

5. In a separate bowl, whisk together the milk and flour until smooth. Slowly pour this mixture into the soup, stirring continuously to prevent lumps.

6. Add the finely diced broccoli florets to the pot and simmer for 10-15 minutes until the broccoli is tender.

7. Stir in the freshly grated sharp cheddar cheese until fully melted and the soup is creamy.

8. Season with salt to taste.

9. Serve hot and enjoy!

 Nutritional Information (per serving, approximately 6 servings)

• Calories: 320 kcal

• Carbohydrates: 40 g

• Protein: 10 g

• Fat: 15 g

• Saturated Fat: 9 g

• Cholesterol: 35 mg

• Sodium: 600 mg

• Potassium: 800 mg

• Fiber: 5 g

• Sugar: 8 g

• Vitamin A: 150% DV

• Vitamin C: 60% DV

• Calcium: 20% DV

• Iron: 10% DV