This is a hearty creamy vegetable soup that has been a favorite in our family for many years! It is a perfect meal for a cold winter evening and a great way to use those seasonal winter vegetables! You can mix and match the vegis as to what you may have on hand. This recipe was formally published here but has been revised and updated. A wonderful accompaniment to soaked spelt biscuits (which you can also make with any variety of flour) topped with butter and honey! Yum!
1/2 chopped green pepper
1/2 cup chopped onion
1/4 cup butter
1 cup each diced potato, celery, cauliflower, carrot and broccoli
3 cups water
3 chicken bouillon cubes (or just 3 cups of chicken broth to replace water and bouillon)
1 teaspoon salt
3 garlic cloves or 1-2 tsp of garlic powder
1/4 teaspoon pepper
1/2 cup flour or arrowroot powder
2 cups milk
1 Tbls minced fresh parsley
1/8-1/4 tsp of each the following spices: paprika, coriander, ground mustard (increase as desired)
2-3 cups shredded cheddar cheese (can be adjusted as desired, as I rarely use more than 2 cups of cheese)
In a Dutch oven or large pot, saute green pepper, onion and butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender. Combine flour and milk until smooth; stir into pan. Allow to thicken at a low temperature. Add the parsley and other spices. Just before serving, stir in the cheese until melted. Yield: 6-8 servings. This chowder freezes very well also! Just allow room for expansion.
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Looks yummy!
Yummy! This sounds like the perfect thing to make for lunch on this cold day!
Yum! We love chowder, too! I often toss in some leftover canned salmon into it, too, and any milk I have leftover from making mayonnaise.
Blessings,
Michele
ohhhh , so wondrous. I must make this.
Thank you.
Sounds delicious! Can’t wait to try it! About how many servings does this make?
It yields 6-8 servings as described above.
Sounds fab. I make something similar to this, but never thought of adding green pepper.
Hmmm sounds good, but I can no longer handle peppers nor onions (except vidalia, but they are now out of season).
You actually don’t have to add the green pepper (it is out of season for us now so I didn’t add it this last time around) and can substitute the onions for leeks or onion powder for that matter. There are lots of options!
Thanks! I think I’ll give this a try, it has some many veggies in it I love.
We’re batting down for an ice storm overnight, so this would be a lovely lunch treat!
Thanks!! Not sure why I didn’t think of onion powder…brain moment? lol
We tried this today!! It is sooooooo good! I did use leeks, and onion powder.
Thanks for sharing.
That’s one really nice thing about soups, you can always modify depending on what you have on hand and it usually comes out awesome. Soups are really forgiving that way.
Oh wow! I am so happy to have stumbled upon your blog! I’m always looking for like-minded mommies to read and so I’m very excited to have found you! I too am a Christian wife and mom wanting to learn more about simple living and natural living. I have four children, one of which was born at home! (One in a birth center and two hospital.) Anyway, I’m excited to read- especially your upcoming freezer meals event!
Sounds really nice. I love any sort of a chowder, and soup is an easy way to get veggies into my little ones.
Oh yum, looks delicious
mmmm…can’t wait to try it!
Lindsay, do you use a Dutch oven very often? I would be interested in a post on them…I know nothing about them!
In the NE they are also called stock pots, dutch ovens interchangeable.
Use them for soups, stews, chili etc. Basically making a large amount of anything.
I use a large basic pot. It is pretty much the same thing as a large stock pot as Kate suggested. My mom always called it a dutch oven so that is why it is listed that way above in the recipe.
Years, ago I had to ask my mom too. I thought it was some other contraption!
That looks delicious!
My daughter can’t have any grains or milk, but I would love to make this recipe. Do you have any idea how to make it without these two ingredients?
You can just eliminate the milk and cheese, or just add it in individual bowls for those who can have dairy.
We use coconut milk in place of regular milk for recipes like this and it turns out wonderful!
This looks really good except I have to have a protein in my meals or I get hungry way too quickly afterwards. Could you suggest any beans or meats that would go good with this soup?
It does have a small amount of protein with the milk and cheese, but you could definitely add some white beans to the mix as desired, or serve it alongside a bean dish of some sort. We serve it with the biscuits or bread and we are quite satisfied.
I made this for the family last night and it was a big hit. I personally didn’t think it needed 3 cups of cheese. Next time, I will serve it with shredded cheese on the side for everyone to add to their own taste.
I’m totally going to try this!
I made this tonight, and loved it! We just used the veggies we had left at the end of the week, which ended up being broccoli & carrots, and it still turned out wonderfully…thanks for the great recipe!
Lindsay thank you so much for this recipe. I made it tonight. It was delicious. My husband actually said he was very impressed! This will be a regular recipe in my home from now on.
I cheated a little and used a bag of California Mix (cauliflower, broccoli and carrots.
Thanks for all you share. I am really enjoying your blog. I am looking forward to the frozen meals.
I came across this recipe the other day and my husband and I made it last night. It was DELICIOUS!! Thank you so much for sharing!!
cooked this tonight. DELICIOUS!
I stumbled upon this blog too. I made this last night and it was an instant hit. I’m serving it again this Thursday for my in laws. My husband had three bowls!
We made this tonight. Substituted light coconut milk for the dairy milk. REALLY great! Quick too! Thanks for the wonderful recipe! This will be a frequent meal!
i made this with collard greens, a yam, carrots, onions, and celery. my husband loved it. thanks for the recipe. i’m always looking for good things to eat that my husband will like!
I made this soup and everyone loved it. It had what all my other potato soups had been missing…flavor! Thanks for the great recipe.
We just made this tonight. AWESOME! Tons of flavor! Will be making it again and again. I made some homemade Italian crusty bread to go with it . . . Yowsers! Thanks for the recipe!! It will be a staple for us!
Lindsay – Do you think using goat milk in this recipe would throw off the flavor?
I really do not know. I would imagine if your goats milk is pretty potent that it would impact the flavor.
This was GREAT!!! I used what I had on hand which was cauliflower (almost the entire small head), carrots, and 3 or 4 small potatoes. I only had a large beef bullion cube. I added about 2 extra cups of water and celery salt since I didn’t have any celery on hand. Oh and also used a small amount of red bell pepper since I had it left in the fridge and no green pepper. I can’t wait to make this again!! It tasted EXACTLY like what I hoped it would! VERY HAPPY!!!
This looks so fabulous and easy to convert for a vegan (coconut milk, Earth Balance “butter”, no cheese) and love the idea of adding white beans. Thanks!