Creamy Vegetable Soup to Warm You Up

Fall is finally here in North East Ohio. Summer was stretched well into early October with near record high temperatures and lack of rain. Now, temperatures are about normal and we had a cooler rainy weekend. Leaves are changing and falling which means plenty of raking and  blowing of leaves! This is the perfect time of the year to make some creamy vegetable soup!

When the weather changes our cooking and eating changes. We change from lighter pasta dishes and salads to more hearty meat and potatoes and, of course, soup! This post is all about one my wife’s creation of a hearty, creamy all vegetable soup. It is meatless but not vegan. I suppose with a few substitutions it could be. The soup starts with Chicken Stock and Half and Half and a small block of Velveeta (gasp!). You could use “real” cheese but nothing beats the velvety smooth consistency of melted Velveeta. Then bring on the veggies…. broccoli, cauliflower and potatoes. The first two vegetables are chopped in the food processor but the potato is  hand grated. This combination and a little time on the stove produces a thick, delicious pot of soup!

Variations and Tips for Creamy Vegetable Soup:

• We typically use frozen vegetables but of course fresh vegetable will work too. You will just have to steam fresh Broccoli and Cauliflower to cook them before making soup.
• This soup is great as a Sunday evening dinner or to take for lunch during the week. Also, this creamy vegetable soup freezes well.
• Be careful chopping Cauliflower so you do to turn into mush

Ingredients for Creamy Vegetable Soup

Chicken Stock (32oz)

Half and half (quart)

Velveeta (16 oz)

2 large baking potatoes or 5-6 smaller potatoes

1 bag frozen broccoli ( 14 oz)

1 bag frozen cauliflower (14 oz)

1 sweet onion (medium size)

1/2 stick butter

Instructions for Creamy Vegetable Soup

1. Peel, slice and chop onion
2. Saute onion in a large pot with the butter
3. Thaw frozen Broccoli in the microwave according to package directions
4. Place Broccoli in food processor and  chop
5. Thaw frozen Cauliflower in the microwave according to package directions
6. Place Cauliflower in food processor and chop
7. Peel potato and grate with hand grater
8. Add Chicken Stock and Half and Half to Onions in pot
9. Cut Velveeta into a few pieces and add to pot. Stir to melt.
10. Add Broccoli, Cauliflower and Potato to pot
11. Simmer to heat thoroughly and cook potato
12. Garnish with fresh cracked pepper and enjoy!