Total Time
Prep 20 mins
Cook 30 mins

A comforting soup that I like to make on the weekend and enjoy for lunch throughout the week.

Ingredients Nutrition


  1. Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
  2. Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
  3. Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
  4. Add cheese and stir until cheese has melted and sauce is thick.
  5. Add to vegetables and bring to a boil.
  6. Add parsley and serve piping hot.
Most Helpful

This recipe was a great foundation for what I wanted. When I cook something, I like to get as many food groups in there as possible. Here's what I did, and it turned out fantastic.<br/><br/>I doubled everything in the recipe. Added one pound of rotini, which I just cooked on the side. Added grilled chicken, which was seasoned in italian seasoning, and cut up into little pieces. It was about 2 cups of chicken once diced. And since I added more ingredients, I added one more serving of the broth (as in one more of the servings as per the original recipe, so in other words, I tripled the broth recipe). It was amazing! Very hearty!

Zodd April 11, 2013

This is a terrific soup! I left out the onion (personal preference) otherwise made as specified. I really liked that it was not a "tomato soup" or a "potato soup", but a lovely broth with firm pieces of each veggie in it. I will be using this recipe again - thanks for sharing it! Made for Fall PAC 2008

loof September 22, 2008

This is excellent!. I loved the cooking methods used. I also like the ingredients and it was a full bodied chowder. I used mild cheddar a personal preference for our family.Thank you.

Montana Heart Song August 06, 2007