Crockpot cheesy vegetable soup
Ingredients
- 5 medium – russet potato
- 4 medium – carrot
- 4 stalk – celery
- 2 cup – broccoli, florets
- 1 medium – onion
- 6 cup – chicken broth, low-sodium
- 4 tablespoon – butter, unsalted
- 1/2 cup – flour, all-purpose
- 3 tablespoon – mustard
- 1 teaspoon – salt
- 1/2 teaspoon – black pepper, ground
- 2 cup – milk
- 2 cup – cheddar cheese, shredded
Method
Step 1. Chop all vegetables: potatoes, carrots and celery (about 2 cups each), broccoli (or a combination of broccoli and cauliflower), and onion.
Step 2. Place chopped vegetables and chicken broth into crockpot and cook on low for 4-6 hours or until vegetables are soft.
Step 3. About 30 minutes before serving, prepare sauce: Melt butter in a saucepan. Add flour, mustard, salt, and pepper; stir until combined. Slowly stir in milk and cook on medium heat until thickened.
Step 4. Add sauce to crock pot along with cheese. Stir until cheese is melted and fully combined.
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Recipe Info
Tip: Gram for gram, fresh spinach has more folate than frozen or cooked spinach if eaten right at harvest. The longer the fresh spinach sits in a truck, the more the nutrient degrades, actually making frozen the better source!