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  • Mike Cooks – Vegetable Cheddar Soup

    Mike Cooks – Vegetable Cheddar Soup

    Nothing breaks a cold wintery chill like a nice pot of soup simmering on the stove. This is our go-to soup recipe in our household and an absolute fave! (I can’t take all the correct for this recipe, as G originally gave it to me and I’ve added in my own tweaks!)


    • 1 medium yellow onion
    • 3 medium carrots
    • 3 stalks of celery
    • 1 red bell pepper
    • 3 medium potatoes
    • 3-4 heads of broccoli
    • 1/2 cup of butter (divided)
    • 1 teaspoon of Worcestershire
    • 1 teaspoon of cayenne pepper
    • salt and pepper
    • 3 cups of shredded cheddar cheese
    • 1 can of evaporated milk
    • 1/4 cup all purpose flour
    • 4 cups of chicken broth


    1. Chop onion, celery, carrots, red pepper finely and sauté in Large dutch oven with 1/4 cup of butter until soft. Season lightly with salt and pepper.
    2. Add in chicken broth, Worcestershire and cayenne pepper and simmer on low.
    3. Cut potatoes into small cubes and broccoli into small bite size pieces and add into pot and simmer on low until potatoes are soft.
    4. Meanwhile, over medium heat, melt 1/4 cup of butter in large sauce pan, slowly add in and whisk 1/4 cup of all purpose flour. Once whisked together and browned, slowly whisk in 1 can of evaporated milk until thick. Once thick and smooth, add in cheese and mix until cheese is completely melted.
    5. Take the melted cheese roux and whisk into the the soup until it is mixed together. Season with salt and pepper to taste (add more cayenne if you prefer it a bit spicier.)
    6. Simmer on low for about 45-60 minutes, stirring periodically.
    7. Dish soup into bowl(s) and enjoy!

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