Cheesy Potato And Whatever Soup

• 4 cups Firm Vegetables
• 4 Medium Potatoes
• 2 cans (14 Oz. Can) Chicken Broth
• 1 cup Diced Onion
• 2 cloves Minced Fresh Garlic
• 1/4 cups Butter
• 1/3 cups All-purpose Flour
• 3 cups Whole Milk
• 1 teaspoon Garlic Herb Seasoning
• 2 Tablespoons Minced Fresh Italian Parsley
• 4 cups Shredded Sharp Cheddar Cheese
• Salt And Pepper, to taste

1. Clean and chop firm veggies into 1-inch pieces. Peel potatoes and chop into 1/2-inch pieces.
2. Add broth to a large pot. Add potatoes and veggies. Simmer 15-20 minutes or until al dente. Pour into a separate bowl.
3. In the same large pot, cook onions and garlic in the butter for 5 minutes. Add the flour and stir well. Cook for 3 minutes.
4. Whisk in milk, seasoning and parsley. Bring to a boil and allow to thicken.
5. Add potatoes, veggies and stock to the pot. Bring back to a boil then remove from heat. Stir in shredded cheese and mix until melted. Taste and season as needed with salt and pepper.
6. Garnish with chopped scallions, additional shredded cheddar or cook and crumbled bacon.

vegetables, potatoes, chicken broth, onion, fresh garlic, ubc, allpurpose, milk, garlic, fresh italian parsley, cheddar cheese, salt

Taken from tastykitchen.com/recipes/soups/cheesy-potato-and-whatever-soup/ (may not work)