Creamy Vegetable Soup

In full disclosure, this soup takes a bit of prep work, there is a lot chopping required. It is all worth in the end when you are left with a delicious soup that you can feel good about eating since it is full of vegetables. Even with all the vegetables, there is a bit of cream in the soup to give it some creaminess and some cheese, cause, well cheese seems to make soup better or at least it does for my family.

Creamy Vegetable Soup

Ingredients:

• 5 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 4 cups red diced potatoes, small pieces
• 1 1/2 teaspoons Italian seasoning
• 3 cups vegetable stock
• 2 cups frozen broccoli, thawed and finely chopped
• 1/4 cup + 2 tablespoons all purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 3/4 teaspoons black pepper
• 8 ounces sharp cheddar cheese, shredded

Directions:

1. In a large pot, over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter has melted, add in the diced carrots, celery and onions. Sauté for 5-7 minutes, stirring occasionally. Add in the garlic and sauté for 30 seconds.
2. Add in the potatoes, Italian seasoning and vegetable stock, stir to combine. Increase the heat to medium-high and bring the mixture to a boil. Once the mixture comes to a boil, cover with pot with a lid and reduce the heat to medium. Cook for 15-20 minutes or until the vegetables are crisp tender. Stir in the chopped broccoli and cook for 2-3 minutes or until the vegetables are tender.
3. Meanwhile, in a medium saucepan, over medium heat, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 1 minute while whisking constantly. While whisking constantly, slowly pour in the milk. Continue to whisk until smooth.
4. Bring the mixture to a gentle boil, while whisking constantly, until the mixture thickens. Stir in the heavy cream and remove from the heat.
5. Once the vegetables are tender, pour in the milk mixture and stir. Season with black pepper.
6. Reduce the heat to low and stir in the shredded cheese. Stir until the cheese is melted. 

Enjoy!!!

Notes:

I used low fat milk, the more fat your milk has the creamier the soup will be.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 472
Total Fat		31.9g
Saturated Fat		18.3g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		2.5g
Cholesterol		96.7mg
Sodium		641.1mg
Total Carbohydrates		29.7g
Dietary Fiber		3.3g
Sugars		17.9g
Protein		16.9g
Calcium		43.2%
Iron		3.4%
Potassium		663.9mg
Vitamin A		267.9%
Vitamin C		58%
*Nutritional information will vary depending on the brands you use.

*Adapted from Chelsea's Messy Apron.