Has been another crazy weekend from getting things set up at our new townhome to my husband getting his new Mazda its been super busy, but lots of fun! 🙂 We’ve had lots of rain this week saw a rainbow on a walk this week thought it was pretty cool. 🙂
The cold weather this weekend brought me back to the Harvest Vegetable Cheese Soup we made a couple of weeks ago a nice warm up and delicious. 🙂 This recipe is inspired from the Baked Potato Soup recipe in the Better Homes and Gardens New Cookbook 15th Edition. The changes we made were using more potatoes, cut out the green onions, changed out the seasoning to Italian seasoning, changed out the flour to whole wheat, used sharp cheddar cheese instead of American cheese along with adding broccoli and carrots.
I began the recipe by cleaning and chopping several potatoes. Then on a cookie sheet lined with aluminum foil and sprayed with oil place the potatoes on an even layer. Cook in the oven at 400 degrees until golden brown or about 40 minutes.
From there begin prepping the vegetables clean and chop a couple heads of broccoli. Then add in several handfuls of baby carrots. Put them in a pot filled with water and cook until it comes to a boil and fork tender.
In a separate large pot, begin the rue by melting 3 tablespoons butter and then whisk in 3 tablespoons whole wheat flour (allow to cook for a few minutes till golden brown). Next, whisk in 1/4 teaspoon Italian seasoning and black pepper. Then add in 4 cups skim milk allow to cook until it comes to a boil and thickens (can test when dip in a wooden spoon and can wipe finger across and there’s a mark-be careful its hot). From there take 8 ounces sharp cheddar cheese chopped into pieces add in and allow to melt. Lastly, add in the potatoes, broccoli and carrots (carrots and broccoli drained). Note: Sometimes we add in cooked turkey bacon, which is super good too! 🙂
Serve up a nice bowl full and have a corn bread muffin on the side. 🙂 Hope you enjoy!
Thank you for reading along with any comments or likes ❤