Now that I have had time to mess around with this a bit, I have discovered that it’s also excellent, and super simple, if you put it in the crock pot. I will even use canned potatoes if I am short on time. My kids just love this with all the melted cheese on top. I will serve it with tortilla chips or croutons too for an added crunch. It’s amazing! Check out what they are saying about this recipe over at The Recipe Rebel:
“This soup looks wonderful! I’m a huge soup fan, and this is loaded with so many delicious ingredients and flavors. I’d just love a bowl!”
This soup disappeared so quickly at my house, I’m lucky I got a bowl!
Ingredients
6 cups Swanson chicken broth
About 4 cups finely chopped carrots
3 stalks celery, finely chopped
½ medium onion, chopped
8 small potatoes (or 4 large, 6 medium)
½ tsp cumin
1 tsp chili powder
1 tsp salt
1 tsp garlic powder
¼ cup butter
¼ cup Gold Medal flour
2 cups milk
1-2 cups frozen corn
1½ cups Sargento cheddar cheese
Instructions
In a large pot, add carrots, celery, onion and potatoes to broth (I get my broth heating while I chop my veg). Add chili powder, cumin, garlic and salt.
Bring to a boil and reduce to medium heat. Cook, simmering over medium heat until potatoes and carrots are tender (about 15 minutes).
Meanwhile, prepare your roux. In a large bowl (make sure it’s big enough — you don’t want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.
Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened.
Add to the soup once vegetables are cooked. Stir in corn and cheddar cheese.
Garnish with more corn and cheese if desired.
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Quick Tip: Toss in some diced ham for a heartier soup.
Thanks again to The Recipe Rebel for this tantalizing recipe.
