Recipe of the Week: Cheesy Vegetable Chowder

This soup is tasty and also makes you feel good because it has a lot of vegetables in it.  It tastes really good with a slice of gluten-free toast.  If you make it for your vegetarian friends be sure to use vegetable broth.  


  • 2 Tablespoons butter
  • 1/2 cup chopped onion
  • 1 cup finely chopped carrot
  • 1 stalk celery, finely chopped (feel free to add more celery if you like celery)
  • 1 Tablespoon minced garlic
  • 4 cups chicken broth
  • 2 large baking potatoes, peeled and chopped
  • 1 Tablespoon {Jules GF} flour or cornstarch
  • 1/2 cup water
  • 2/3 cup milk
  • 2 cups chopped broccoli
  • 2 heaping cups shredded cheddar cheese


  1. Melt the butter in a large soup pot.  
  2. Add onions, carrots, 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. Mix flour with water, add, and simmer until soup is slightly thickened.  
  6. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.  
  7. Stir in cheese, allow to melt, and serve.


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