Cheese Vegetable Soup

cheesey vegetable soup

INGREDIENTS

1T unsalted butter
1/2c chopped onion
1c chopped carrot
1T minced garlic
32oz chicken stock (you can also use veggie stock here)
4-6 medium redskin potatoes, skinned (if you choose) & chopped
1T flour (substitute rice flour for GF)
1/2c water
2/3c milk
2c chopped broccoli
1c chopped cauliflower
2-3c shredded cheddar and monterrey jack OR colby jack cheese

PREP
Melt the butter in a dutch oven.  Add onions and carrots and saute over medium heat until tender.  Add garlic and cook for a couple more minutes.  Add chicken stock and redskin potatoes (stock should just barely cover everything), bring to a boil, and cook until potatoes are tender.  Mix together your water and flour. Add to the broth and simmer till slightly thickened. Add milk, broccoli, and cauliflower. Cook til broccoli and cauliflower is just tender and soup is heated through.  Add cheese, and simmer till cheese is completely melted. Enjoy!
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