Cheese and Vegetable Chowder

Submitted by najwa

"Can be made ahead till step 3, refrigerated, and finished the next day. Bring to a boil before continuing."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 1 large leek, thinly sliced
• 2 garlic cloves, crushed
• 6 tablespoons flour
• 5 cups chicken stock
• 3 carrots, finely diced
• 2 stalks celery, finely diced
• 1 turnip, finely diced
• 1 large potato, finely diced
• 1⁄4 teaspoon dried thyme
• 1 bay leaf
• 1 1⁄2 cups light cream
• 10 1⁄2 ounces sharp cheddar cheese, grated
• salt, to taste
• pepper, to taste

directions

1. Melt the butter in a large saucepan, add onion, leek and garlic, and cook until softened.
2. Add flour, cook for 2 minutes, then add a little of the stock and stir well until the flour is incorporated.
3. Add the rest of the stock and bring to a boil. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
4. Stir in cream and heat gently until hot.
5. Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
6. Add salt and pepper to taste; serve garnished with parsley or some flavored oil.