Welcome to my World

This blog is filled with the things I love. Family, Nature, gardening, my pets, cooking in the fireplace, all things vintage, and the simple pleasures in life. Being a farmgirl at heart, I consider myself a 'Modern Day Laura'

Thursday, January 24, 2013

Harvest Soup

I found this delicious recipe and had to try it. It's a cream based vegetable soup with a cheese base. Pair it with a loaf of homemade bread and you have perfection for a bitter cold day! I made it yesterday and it was incredible! I changed the recipe some, added some additional ingredients, and that's the version you'll see here. I also quadrupled the amounts because when I make soup for my family, it's for a couple of days.

• 1 large onion, chopped

• several tablespoons veggie or olive oil

• 10+ cups chicken stock

• 5–6 medium potatoes

• 3 small yellow squash

• head of broccoli

• 5 large carrots

• 3 large stalks celery

• package of mushrooms

• 1/2 cup of butter

• 3/4 cup of flour

• 3 cups milk

• 8 ounces cream cheese

• 4 cups cheddar cheese

• 2 Tbsp Thyme

• 2 Tbsp Oregano

• 4 cloves fresh garlic

• Salt & fresh cracked pepper to taste


In a large stock pot, pour a couple of tablespoons of veggie oil and saute the onion until translucent. While onion is cooking cut up the veggies.

Pour in the chicken stock, potatoes, veggies, herbs & garlic. Bring to a boil and reduce to a simmer. Cook about 18 minutes (do not overcook)

*If using frozen veggies, add them at the end of the 18 minutes.

In a measuring cup add very cold milk and the flour and mix until no lumps remain, then pour into soup.

Add the shredded cheddar & cut up the cream cheese and add to pot. Stir until smooth and the cheeses are melted. Cook on low about 5-10 minutes.

Serve with crusty bread or a loaf of homemade bread.


Countryheart in the suburbs said...

This sounds delicious! Will try this next week!
Thank you for sharing the recipe!


cmccaffery said...

your welcome, it's SO good! Perfect for a rainy day. A wonderful comfort food.