Cream of vegetable soup

I made a few adjustments to this recipe as in amounts of ingredients and seasonings.

I used basil and parsley instead of Italian seasoning.

I eliminated corn as I can’t digest it.

Delicious and if you like creamed soups it a thumbs up!

Note:  I keep chopped onions, celery and carrots in my freezer at all times because they are always very useful in recipes.  I have a hand chopper and usually spend an hour so so on a day I’ll be staying in to stock up on vegetables that I can freeze.  I pack them in small bags for convenience and then put them in freezer bags to store.

• 5 tablespoons unsalted butter, separated
• 1 tablespoon olive oil
•  (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
• 2 cloves garlic, minced
• 4 cups baby red or baby gold potatoes,chopped into small bite-sized pieces
• 1 and 1/2 teaspoons Italian seasoning
• 3 cups chicken stock (or chicken broth--or vegetable stock for vegetarian)
• 2 cups frozen broccoli florets, thawed and finely chopped
• 1 cup frozen corn
• 1/4 cup + 2 tablespoons all-purpose white flour
• 3 cups milk (I use 1%; use 1%, 2% or whole)
• 1/2 cup heavy cream
• 3/4 teaspoon EACH: salt and pepper
• 2 cups Freshly grated sharp Cheddar cheese
• Optional: fresh parsley or thyme, crusty loaf of bread

In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.

Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.

Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).

Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!