Creamy Vegetable Soup with Cheddar Cheese

Serves 10 in about 1 hour. Ribs celery goes in first, and heavy cream finishes the pot.

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 ribs celery, chopped
• 3 carrots, diced
• 5 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon italian seasoning
• 1 ½ teaspoons salt
• 1 teaspoon black pepper
• 3 sprigs fresh rosemary, minced
• 3 sprigs fresh thyme
• 1 ½ pounds baby potatoes, quartered
• 4 cups vegetable broth (or chicken broth)
• 1 small zucchini, chopped
• 2 cups fresh green beans (cut in 2” pieces)
• 4 tablespoons butter
• 6 tablespoons flour
• 3 cups whole milk (room temperature or gently warmed)
• 4-ounces softened cream cheese (optional)
• 1 teaspoon salt
• 2 cups frozen corn kernels
• ½ cup heavy cream (room temperature)
• 2 cups freshly shredded cheddar cheese
• Fresh parsley

Method

1. In a large pot, melt 2 Tablespoons of butter with the olive oil over a lively medium heat. Stir in the onion, carrots, and celery. Sauté for 5-7 minutes, while stirring now and then. Stir in the garlic and cook for 30 seconds, while stirring often.
2. Stir in the Italian seasoning, salt, pepper, minced rosemary, and the thyme sprigs. stir.
3. Tip in the chopped potatoes and pour in the broth. Stir.
4. Heat to a boil over a lively medium heat, then reduce to a simmer oner a gentle medium heat.
5. Cover the pot and cook for 10-15 minutes, or until the veggies are just tender.
6. Stir in the Green Beans and zucchini. Heat back to a simmer and cook for 5-7 more minutes, or until the green beans and zucchini are tender. Lift out and discard the bay leaves and any herb stems.
7. Meanwhile, in a large skillet or saucepan, melt 4 Tablespoons of butter over a medium flame. Stir in the flour and whisk continuously for 1 instant to cook out the raw flour taste.
8. Slowly pour in the milk while gently whisking. Beat until smooth, with no lumps remaining.
9. Cook, gently whisking continuously, until the sauce has thickened and is at a low boil (can take a few minutes). *If you are using the 4-ounces of cream cheese, add it now and keep stirring until it melts.
10. Mix in the salt and remove pan from the heat.
11. Mix the corn kernels into the soup.
12. Mix the cream sauce into the soup and mix well.
13. Lower the heat and stir in the heavy cream and cheddar cheese, a handful at a time, and stir until melted.
14. Taste and adjust the seasonings as needed.
15. Plate garnished with fresh parsley and some crusty bread or rolls on the side.

More soups and stews ideas are in the soups and stews collection.