Day 5: Creamy Vegetable Chowder

On a chilly winter day what could be better than a cheesy, creamy, veggie & delicious soup!!!  Since Momma S was going to be at our house to help watch Little T while I was working & Mr. J was cheering on the NDSU Bison in Texas, I decided to make her a special lunch.

Momma S and I rated this recipe a 2...it was ok...but could use a little tweaking the next time around.

The original recipe can be found at luluthebaker.blogspot.com

Ingredients List
2 Tbsp Butter
1/2 C chopped onion
1 cup finely chopped carrot (I used a grater on mine)
1 celery stick, finely chopped
1 Tbsp. minced garlic
4 C chicken broth
2 large baking potatoes, peeled and chopped
1 Tbsp flour
1/2 C water
2/3 C milk
2 C chopped broccoli
2 heaping cups shredded cheddar cheese

(I also used a little salt and peeper because I thought it needed a little something something)

Step 1: Melt the butter in a large stock pot.  Add the onions, carrots and celery and saute over medium heat until tender.  Add the garlic and cook a few minutes longer.

Step 2:  Add chicken broth and potatoes (I cut mine a little on the small side, they will cook faster the smaller they are), bring to a boil and cook until potatoes are tender.  Mix flour and water, add to the stock pot and simmer until soup is a little thicker.

Step 3:  Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  (I cooked my broccoli a little longer because I like mine a little on the softer side.)

Step 4:  Stir in cheese and allow it to melt.  Serve when cheese is completely melted.  I served my soup with oven warmed rolls and crackers

I will be making this recipe again...with a few changes.  I will update you on what I did differently.

Also if you are looking for instructions on how to make this soup in the crock pot check out luluthebaker site there are a few comments on there about how people convert it to a crock pot recipe.  I promise I will do some other things besides cooking....soon!