Thursday, October 21, 2010

Creamy Harvest Vegetable Soup

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.

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