Cheese and Vegetable Chowder

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

• Ready In: 1 hr 15 mins
• 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.