Name: Creamy Vegetable Cheddar Soup
Ingredients: 1 yellow onion, diced; 10 cloves garlic, minced; 1 pound carrots, peeled and diced; 2 large russet potatoes, peeled and diced; 2 cups finely diced broccoli florets; 2 tablespoons unsalted butter; 8 ounces sharp yellow cheddar cheese, freshly grated; 2 cups whole milk; 32 ounces vegetable broth; 2 tablespoons all-purpose flour; Salt, to taste

Creamy Vegetable Cheddar Soup

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Author: Dorothy Miler

Ingredients

Scale

1 yellow onion, diced
10 cloves garlic, minced
1 pound carrots, peeled and diced
2 large russet potatoes, peeled and diced
2 cups finely diced broccoli florets
2 tablespoons unsalted butter
8 ounces sharp yellow cheddar cheese, freshly grated
2 cups whole milk
32 ounces vegetable broth
2 tablespoons all-purpose flour
Salt, to taste

Instructions

Melt the unsalted butter in a Dutch oven or large pot over medium heat.
Chop and prepare all vegetables: dice potatoes, carrots, and yellow onion; mince garlic; and finely dice broccoli florets.
Add onion and garlic to the melted butter and cook over medium low heat for 7–10 minutes until the onion is softened and translucent.
Add diced carrots to the pot and sauté for 5 minutes over medium heat.
Add diced potatoes and vegetable broth to the pot, increase the heat to bring to a boil, then boil until potatoes are fork-tender.
In a bowl, whisk together the milk and all-purpose flour until smooth. Pour the mixture into the simmering soup base.
Stir in the finely diced broccoli florets and simmer the soup for another 10–15 minutes.
Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Continue cooking to reach desired consistency as potatoes begin to break down.
Season with salt to taste just before serving. Serve hot.

Find it online: https://www.receipster.com/creamy-vegetable-cheddar-soup/