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Cheesy Potato - Vegetable Soup

Products used in this Recipe

Carrot
Broccoli
Cauliflower
Onion
Potato
Cheese
Milk
Water
Butter

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Thick and very satisfying, this potato and vegetable soup is a meal in itself with the addition of cheddar cheese.

Ingredients

1/4 cup butter or vegetable oil 50 mL
1 large onion, chopped 1
2 cups cubed potatoes 500 mL
1 large carrot, diced 1
2 tsp salt 10 mL
1/2 tsp dried sweet basil 2 mL
1/2 tsp celery seed 2 mL
4 cups chopped broccoli or cauliflower 1 L (or combination of the two)
3 cups water 750 mL
1 cup milk 250 mL
1 cup grated cheddar cheese 250 mL

Method

In a large saucepan or pot, melt butter. Add garlic, onion, potatoes, carrot, salt, basil, and celery seed. Sauté for 5 minutes. Add broccoli and /or cauliflower. Sauté an additional minute.
Add water and bring to a boil, reduce heat and simmer, covered until the vegetables are tender. Transfer vegetables to a food processor and puree, leaving some chunks. Transfer back to the saucepan, stir in the milk and cheese. Adjust seasonings with salt and pepper. Heat until the cheese is melted and the soup is hot.
Garnish with fresh chopped chives.

Recipe compliments of Taste of Nova Scotia.