One of my favorite things to do on a cold windy day is make a large pot of soup....it is just so comforting:) So here is one of my family's all time favorite soup....so good, so easy!
Here is a look at all the yummy ingredients....but wait, there is no meat in this picture! That's right it contains no meat and usually my husband would shake his head in disapproval but this is one of his favorite soups! It may be all the vegetables drowning in 16 oz of cheesy goodness that put this soup over the edge, but you will just have to try it and see:)
So enough talking...lets get to why we are really here. Start by melting 1/4 c. of butter in a pot, then add 2/3 c. onion, 2/3 c. green pepper, and 1/2 c. celery (or more if you like). Cook until nice and tender.
Meanwhile, cut up two medium potatoes into cubes, and chop up a large carrot that has been scraped.
Once the vegetables become nice and tender, add the potatoes, carrot and 3 1/2 c. of chicken broth. My BFF Jill would be so proud that I took time to paint my nails, usually they are covered in chipped nail polish:)
Okay bring to a boil....I love watching things right before they boil...it's like a competition to see what bubble will pop first and start a frenzy of popping bubbles (ok I know weird, but I never claimed to be normal). Then reduce heat, cover and let simmer for 20 minutes or until all the vegetables are nice and tender because nobody likes uncooked potatoes in their soup.
While your waiting for your vegetables to get nice and tender, cut up 16 oz of cheese. I used a block of sharp cheddar and a block of medium cheddar.
Then take a 1/2c. of flour and mix it with 3/4 c. of milk, stir until nice and smooth.
Once your vegetables are done, pour in your flour/milk mixture....stir.....
Then add your cubed cheese and an additional 1 1/4 c. of milk...stir...
Let soup cook until thick and bubbly or about 8 minutes...then add a little pepper to taste.
Serve with a side of bread so you can wipe down the bowl to get every last bit or that's what we do in the Nesbit house:)
Potato Cheddar Chowder
1/4 c. butter
3/4 c. onion, chopped
3/4 c. green pepper, chopped
1/2 c. celery, chopped
2 medium potatoes, cubed
1 large carrot, scraped, chopped
3 1/2 c. chicken broth
1/2 c. flour
2 c. milk, divided
16 oz. cheddar cheese, cubed
Black Pepper to taste
Recipe: Southern Living