Cheese and Vegetable Chowder

• 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
• 14 teaspoon dried thyme
• 1 bay leaf
• 1 12 cups light cream
• 10 12 ounces sharp cheddar cheese, grated
• salt, to taste
• pepper, to taste

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.
4. Add the rest of the veggies, thyme and bayleaf, and simmer for 30-35 minutes, until all are tender; discard bayleaf.
5. Stir in cream and heat gently until hot.
6. Add the cheese a handful at a time, mixing well between additions to melt the cheese; do NOT boil.
7. Add salt and pepper to taste; serve garnished with parsley or some flavored oil.

butter, onion, garlic, flour, chicken stock, carrots, stalks celery, potato, thyme, bay leaf, light cream, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/cheese-and-vegetable-chowder-289727 (may not work)