I found this recipe on Pinterest and the original post is from here. I made some modifications. Adam and I love it! We both agree it's definitely creamy, so we usually pair it with a hearty biscuit or bread. We added way more veggies than the original recipe. I've used heavy cream instead of milk before (what I had on hand) and I think it's good, but would be just as good as regular milk. We ate this for leftovers and it was just as good.
According to the comments on the original blog, you can make it in the crockpot. After reading through the comments here's some adjustments: saute the onion and garlic beforehand (maybe add the flour at the end?), lessen the liquid, cook on low for 6 hrs., and add milk & cheese at the very end (cook no more than 30 minutes with the dairy).
Ingredients:
2 Tablespoons butter
1/2 cup chopped onion
1 cup finely chopped carrot
1 celery stick, finely chopped (I did NOT add this, as I hate celery, but if you like it, add it)
1 -2 cloves, crushed garlic
4 cups chicken broth
4 red potatoes, peeled and chopped
1 Tablespoon flour
1/2 cup water
2/3 cup milk
1 head of chopped broccoli
1/2 head of large cauliflower
2 heaping cups shredded cheddar cheese, or your favorite cheese (I used Colby Jack)
Directions:
1. Melt the butter in a large soup pot.
2. Add onions and celery and saute over medium heat until tender.
3. Add garlic and cook 1 or 2 additional minutes.
4. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
5. Add broccoli, cauliflower, and carrots. Cook until tender.
6. Mix flour with water, add, and simmer until soup is slightly thickened. (I simmered for a while to thicken).
7. Add milk and cook until soup is barely heated through.
8. Stir in cheese, allow to melt, and serve. (Make sure you do NOT boil, this will affect the texture of the soup.)
