Vegetable Cheese Chowder

This one is a keeper!!

INGREDIENTS:

32 oz chicken broth
2 cups water
1 bunch broccoli, finely chopped
2 medium Idaho potatoes, finely chopped
2 celery stick, finely chopped 

1 small onion, shredded or finely diced

2 cups shredded cheddar cheese
2 cups regular milk
2 tsp salt
1/2 tsp pepper
1/2 cup water

2/3 cup milk

flour and water, one part flour to two parts water to thicken

DIRECTIONS:

Combine chicken broth and water in a large soup pot and add diced vegetables.  Simmer until the vegetables are tender.  Add milk.

Combine 1/2 cup flour with one cup water in a separate bowl and mix well with a whisk until all lumps are gone.  Stir in flour and water mixture into vegetable broth mixture until bubbly.  You may continue to thicken as needed.

When it has thickened to your liking, cook and stir one minute more to completely cook flour then simmer 15-20 minutes longer.  Add two cups shredded cheddar cheese.  Simmer until cheese melts.

Cauliflower Soup

I know it is summer and over 100 degrees, but I made this soup and we ate it chilled.  MMMM........very refreshing.

Ingredients
1 medium onion
2 cloves garlic
1 tablespoon butter
4 cups chicken stock
1 large head of cauliflower, chopped
2 large potatoes, peeled and chopped
1 bay leaf
1 cup milk or cream
1/4 cup grated carrots
salt and pepper to taste
parsley for garnish


Directions
In a large saucepan, cook onion and garlic in butter until onions are translucent.  Add chicken stock, cauliflower, potato, and bay leaf.  Bring to a boil.  Reduce heat and simmer for about 30 minutes or until vegetables are tender.  Discard bay leaf.  Process soup in a blender or food processor until smooth.


Return to saucepan.  Stir in milk and grated carrots.  Simmer 5-10 minutes or until carrots are tender.  Adjust seasoning to taste.  Garnish with parsley.  Stir in grated parmesan if desired.