• 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.