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Cheesy Vegetable Chowder

Source of Recipe


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List of Ingredients



• 5½ Tbsp butter, divided
  
• 1-1/3 cups chopped carrots (about 3)
  
• 1 cup chopped celery (2 stalks)
  
• 1 cup chopped yellow onion (1 small)
  
• 2 cloves garlic, minced
  
• 3 cups low-sodium chicken broth
  
• 3½ cups peeled and cubed russet potatoes, cut ½-inch thick (2 large)
  
• ¼ tsp dried thyme
  
• Salt and freshly ground black pepper
  
• 3 cups chopped broccoli florets
  
• 6 Tbsp all-purpose flour
  
• 3 cups milk
  
• ½ cup heavy cream
  
• 2 cups shredded sharp Cheddar cheese (8 ounces)
  
• 1/3 cup finely shredded Parmesan cheese (1 ounce)
  






Instructions



1. In a large pot over medium heat, melt 1½ tablespoons of the butter. Add carrots, celery and onion, and sauté 3 to 4 minutes. Add garlic and sauté 30 seconds longer.
   
   
2. Stir in chicken broth, potatoes, and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium; cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
   
   
3. Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, 1 minute. While whisking vigorously, slowly pour in milk; whisk well until no lumps remain. Cook, stirring constantly, until mixture begins to boil and thicken; stir in heavy cream. Remove from heat, and (once all veggies are tender) pour into the soup and stir. Remove from heat and stir in Cheddar and Parmesan cheese until melted. Serve warm.
   
   Yield: About 6 servings