Getting my kids to eat veggies was never a struggle. I just made them eat their veggies first before they got anything else on their plate. But even if your children don’t like veggies, they’ll love this soup! You can hide any trace of veggies and add extra ones by pureeing the veggies first. Then it will look like you’re serving them some cheese dip and they’ll devour it!
Three helpings; that’s how much of this soup my 3-yr-old ate the other night. I kept saying, “Are you sure you want more?” I should just keep my mouth shut, right?!
Maybe the kids were just in really great moods that day because my 6-yr-old also asked if she could help peel potatoes for the soup! “Of course you can!” I like to think it is my cooking that is just that good. 🙂
I love this recipe for Cheddar Broccoli Soup, but my family needed more substance and less gas. Plus, I like to make soup in one pot to ease the pain of after meal clean up. Isn’t it funny how things change? Ten years ago I could have cared less how many dirty dishes I made. Now, I use the same drinking glass two days in a row and test out a recipe a dozen times so I don’t have to use more than one pot!
Cheddar Veggie Soup
- 3 Tablespoon Butter
- 2 Medium Potatoes chopped
- 2 Carrots chopped
- ½ Onion chopped
- 3 Tablespoons Flour
- 2 Cups Chicken Broth warmed in the microwave 1 minute
- ½ Cup Celery chopped (Optional)
- ½ Cup Cooked Broccoli Florets, Chopped or Pureed
- 2 Cups Milk warmed in the microwave
- 2 Cups Shredded Cheddar
- Salt and Pepper
- Heat the butter in a medium stock pot and put in the carrots, potatoes, and onion. Season with salt and pepper. Cover and cook for 5 minutes.
- Add the flour and cook for 1-2 minutes then pour in the warm broth and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for 10 more minutes or until the potatoes are tender.
- Pour in the warmed milk, broccoli and celery, season with salt and pepper, and bring back to a simmer. Remove from heat and stir in the Cheddar until it is melted. If the soup is too thick, add more liquid. If it is too thin, return it to low heat and simmer with the lid off until it thickens.
- Serve with crackers, toast, or rolls.
To make this soup for freezing, simply follow the directions above except don’t add milk or cheese. Simply freeze the chicken broth and cooked veggies. Then, when you are ready to heat this up, defrost it in the refrigerator the night before. Bring the soup to a simmer over medium heat, add the warm milk and cook until hot. Remove it from the heat and add your cheese. Enjoy!