Tasty Tuesdays: Cheesy Vegetable Soup

Welcome to Tasty Tuesdays!

I made this delicious soup last weekend.  What a great lunch for a cold winter day.  It was easy to make and is loaded with vegetables.

{ Original recipe from the Jan/Feb issue of Cooking Light.  I did adapt the recipe to include carrots and broccoli }

Ingredients:

- 1 tablespoon butter

- 1 cup chopped onion

- 3 tablespoons flour

- 3 cups chopped redskin potatoes

- 2 medium carrots, sliced

- 1-1/2 cups broccoli florets

- 1-1/4 cups low fat or skim milk

- 1 cup chicken broth or stock

- 1/2 cup water

- 1 cup shredded sharp cheddar cheese { I used a combo of sharp cheddar & gruyere }

- salt & pepper to taste

- green onion, chopped { optional }

Directions:

Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring constantly. Add potato, carrots, broccoli, milk, broth, and water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Add cheese and salt and pepper to taste; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions, if desired.

Serve up and enjoy!  I thought the soup was especially good with a slice of delicious artisan bread. 

 



 

What did you cook this week?

 

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