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Creamy Vegetable Soup

Creamy Vegetable Soup
By Judy Bennett on Tuesday, February 11, 2014 at 11:26am

1 tablespoon vegetable oil
2 medium yellow onions, chopped
3 cloves garlic
5 cups homemade chicken broth
2 teaspoon Worcestershire sauce
3 to 4 tablespoons flour
1 medium head cauliflower, chopped
1 medium bunch broccoli, chopped
1 cup corn
2 carrots, sliced or diced
3 medium potatoes, diced
2 cups heavy cream
2 cups grated extra sharp cheese
Salt and pepper to taste

DIRECTIONS: In a large pot, heat the oil and add the onions and cook for 5 minutes. Add the garlic and cook for one minute. Add the chicken stock, Worcestershire sauce and vegetables and simmer gently for approximately 20 minutes or until vegetables are tender. Stir flour with a little soup broth and add mixture along with the cream to the broth, stirring through. Add cheese a little at a time, stirring until completely melted. Enjoy with thick sliced bread.

NOTE – Any vegetables in season can be used – peas, lima beans, yellow beans, green beans, etc.

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