1 medium onion, chopped 3 tablespoons olive oil 4 cups chicken stock
5 – 6 medium red potatoes, cubed
vegetables of choice (carrots, zucchini, peas, corn, etc.)
1/2 cube of butter (1/4 cup) 1/2 cup of flour 4 cups milk 4 – 8 ounces cream cheese 2 cups cheddar cheese salt and pepper to taste 1 shot of Tabasco (optional)
In a large pot, saute onion in 1 T. olive oil. Pour in chicken stock and chopped potatoes. Bring to a boil and reduce to a simmer.
Prepare remaining vegetables into bite sized pieces. In a large pan, saute vegetables until starting to soften and golden. Remove to a plate and set aside. Add butter and allow to melt. Slowly whisk in the flour and allow to cook for 1 minute while stirring to make a roux. Whisk in the milk and allow to thicken.
Pour thickened milk into the stock pot with stock. Add the remaining vegetables. Add cream cheese (in small pieces at a time). Add grated cheddar cheese. Allow cheeses to melt. Season with salt and pepper to taste. Serve immediately.