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Epicurious

Vegetable-Cheese Soup

3.8

(16)

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook."

Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

2 tablespoons (1/4 stick) butter
1 9- to 10-ounce russet potato, peeled, diced
3 celery stalks, chopped
1 medium onion, chopped
1 1/4 teaspoons dried thyme
2 tablespoons all purpose flour
4 cups vegetable broth
1 15-ounce can creamed corn
1 10-ounce package frozen corn kernels
1 10-ounce package frozen mixed vegetables
2 cups (packed) grated sharp cheddar cheese (about 8 ounces)
1 teaspoon hot pepper sauce
Chopped fresh parsley

Preparation

  1. Melt butter in heavy large pot over medium-high heat. Add potato, celery, onion, and thyme. Sauté 5 minutes. Sprinkle flour over; stir 1 minute. Gradually mix in vegetable broth. Add creamed corn, frozen corn, and frozen vegetables and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 20 minutes. Remove from heat. Add grated cheese and stir until melted and smooth. Mix in hot pepper sauce; season to taste with salt and pepper. Ladle soup into bowls; sprinkle with chopped parsley.

TagsSoupSoup/StewRusset PotatoPotatoRoot VegetableVegetableCeleryOnionCornCheddarCheeseDairyStarterMainDinnerVegetarianNut FreeOne-Pot MealsEasyQuickWeeknight MealsSimmerBon Appétit
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