This is a long-time family favorite. I don't even know where it came from originally. It's always a go-to when the vegetarian cousins come to visit.
- 1 cup potato
- 1/2 cup carrot
- 1/2 cup celery
- 1/2 cup onion
- 1/2 cup green pepper
- 1–2 tablespoons butter
- 3 cups chicken broth (or vegetable broth, since the green-pepper-eating flatmate is a vegetarian)
- 4 tablespoons butter
- 1/2 cup flour
- 2 cups milk
- 3 cups cheddar
- 1 tablespoon parsley
- Pepper to taste
I usually don't have celery around because I don't like it in much. I also tend to end up putting more of the other veggies than the recipe calls for. It's soup; it's pretty flexible.
- Chop the vegetables into bite-size pieces. In a soup pot, cook the vegetables in 1-2 tablespoons butter until tender but not brown. (The potatoes should be easy to break apart with a fork.) Add broth and bring to a boil. Cover and let simmer for 30 minutes.
- In the meantime, prepare the white sauce: In a microwave-safe container, melt the butter and add the flour. Slowly add the milk and stir. (Add it slowly enough that the butter and flour mixture does not form lumps.) Microwave the mixture one minute at a time, stirring after each minute, until the sauce thickens. Add the cheese and mix until melted.
- Stir the sauce to the soup, along with parsley and pepper. If you really want, you could add some salt, but the cheese tends to add plenty. Serve with fresh bread or biscuits, which also must have butter on them.