Cheesy Garden Chowder

Take advantage of your garden’s (or Farmer’s Market’s!) bounty with this tasty soup. Fresh broccoli, carrots, celery, and potatoes make up this meatless dish. Warm Hungarian Paprika heats up this classic soup recipe. Pair it with some crusty bread for a complete meal!

Ingredients

• 2 tablespoons

  butter

• 1/2 cup

  chopped onions

• 2

  chopped carrots

• 1 stalk

  chopped celery

• 3-4 cups

  vegetable broth or beef broth

• 2 large

  chopped baking potatoes

• 1 tablespoon

  cornstarch

• 1 cup

  heavy whipping cream

• 1/2 cup

  water (optional)

• 1 teaspoon

  Hungarian Paprika

• 2 stalks

  chopped broccoli

• 2 cups

  3-Cheese Blend*

Directions

Melt the butter in a large soup pot. Add the onion, carrots, and celery. Sauté over medium heat for about 5 minutes, until the veggies are lightly softened.

Add the chopped potatoes and pour in enough broth to cover all the vegetables. Cover and boil for 15-20 minutes, or until the potatoes are soft.

Add half of the heavy whipping cream to the cornstarch, stirring to remove any lumps. Pour in the rest of the cream, then add to the soup. If the soup seems too thick, you can add water.

Stir in the broccoli and paprika, then replace the top. Cook for another 5 minutes, or until the broccoli is tender. You may use an immersion blender to puree some of the broccoli chunks. Stir in the cheese. Serve immediately!

Store any leftovers in the fridge for up to 3 days. Does not freeze well.

* Use your favorite shredded cheese, but I really like Kraft 3-Cheese Blend with Philadelphia Cream Cheese.