Cheesy Vegetable Chowder

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Carrots

  Raw

  3 large or 216g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Russet potatoes

  Flesh and skin, raw

  3 Potato medium or 639g

• Broccoli

  Raw

  4 cup chopped or 364g

• Cauliflower

  Raw

  1 head small or 265g

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Wheat flour

  White, all-purpose, unenriched

  6 tbsp or 47g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  3 cup or 732g

• Half and half cream

  Fluid

  ½ cup or 121g

• Cheddar cheese

  2 cup, shredded or 226g

Directions

1. Melt one-fourth of the butter in a large pot over medium heat.
2. Add chopped carrots, celery, and diced onion; sauté for 4 minutes. Add minced garlic and sauté for an additional minute.
3. Stir in vegetable broth, cubed potatoes, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, reduce heat to medium, cover, and simmer for 15 minutes or until potatoes are almost tender.
4. Add broccoli and cauliflower, cooking for 5-7 minutes until vegetables are tender.
5. In a medium saucepan over medium heat, melt the remaining butter.
6. Stir in flour, cooking and whisking constantly for about a minute. Gradually add milk, whisking vigorously until smooth and gently boiling.
7. Once thickened, add half and half, remove from heat, and pour into the soup after vegetables are fully cooked. Stir to combine, then turn off the heat.
8. Gradually add cheddar cheese, stirring until the soup is smooth.
9. Serve hot and enjoy!