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Velvety Vegetable Cheddar Soup
Have you ever been in a non-cooking mood when it is winter and dark outside? I have, and this soup not only fits the bill on a cold night, but it is something that comes together in about 20 minutes. Kid friendly, adult friendly, vegetarian friendly…what more can one ask for? I have no idea where this recipe originated, but it’s been in my files for at least 10 years. And it’s a keeper! Double all the ingredients for a crowd.
Vegetable Cheddar Soup
Serves 5
Ingredients
- ½ cup diced celery
- ½ cup diced carrots
- 1 cup cubed potatoes (½ inch pieces)
- 1 cup cauliflowerettes, chopped into ½ inch pieces
- ½ cup fresh or frozen corn kernels
- ¼ onion, diced
- 1 cup water
- ¼ cup (½ stick) butter
- ¼ cup all-purpose flour
- 3 cups (2 %) milk (heated in microwave 2 ½ minutes)
- 4 ounces shredded Cheddar cheese
- Salt to taste (I added very, very little)
- Ground white pepper to taste (Black pepper works too but the flecks will show against the white background of the soup)
Instructions
In a large 4-quart saucepan, boil celery, carrots, potatoes, cauliflower, corn and onion in one cup of water, covered, 5-10 minutes or until vegetables are tender. Set aside, do not drain but pour everything into a bowl.
Melt butter in the same saucepan that is now empty from steaming the vegetables. Slowly whisk in flour, cooking for one to two minutes. Remove from heat and slowly stir in the preheated milk. Put back on medium heat and cook until it thickens and add the cheddar cheese. Stir until melted.
Return the vegetable/water mix to this pot (with the heated milk/butter/flour) and cook very briefly. Add salt and pepper to taste to this mixture.
Serve with a crusty bread and a salad. Enjoy!
NOTE: This would be good with chunks of leftover salmon or halibut added to make a seafood chowder of sorts.
I’ve made it a tradition to double the amounts and gift a little of this to my neighbors.
