With a velvety broth loaded with the goodness of corn, potatoes, and bell peppers, this cheesy, Creamy Vegetable Soup is one heck of a hearty meal.
Prep Time5 minutesmins
Cook Time20 minutesmins
Course: Main Course
Cuisine: American
Servings: 10servings
Calories: 285kcal
Ingredients
2tablespoonsbutter
1small yellow onionchopped into ¼ inch pieces, about 1 cup
4celery ribssliced thin, about 1 cup
2large Yukon golden potatoeschopped into ½ inch pieces, about 2 cups
4teaspoonschicken bouillon(I use Better than Bouillon chicken base.)
4cupswater
⅓cupall purpose flour
4cupsmilkdivided
15ouncescanned cream-style corn
15ouncescanned corndrained
1medium green bell pepperchopped into ½ inch pieces, about 1 cup
1medium red bell pepperchopped into ½ inch pieces, about 1 cup
2teaspoonsdried parsley
1teaspoonfreshly ground black pepperadjust to taste
kosher saltONLY if needed, adjust to taste
2cupsfreshly shredded cheddar cheese
Instructions
Melt the butter in a large pot over medium heat. Add the onion and celery and cook until tender, about 3 minutes. Add the potatoes, bouillon, and water. Bring to a boil and simmer for about 10 minutes.
In a small glass, whisk together 1 cup of milk with ⅓ cup of flour. Add the flour mixture to the soup, along with the remaining milk, both cans of corn, bell peppers, parsley, and pepper.
Bring to a simmer, stirring constantly, and cook until slightly thickened, about 5 minutes. The peppers should be tender-crisp when the soup is finished cooking.
Remove from the heat and stir in the cheese. Serve warm with additional cheese on top, if desired.