My sister Dru gave me this recipe and I have tweaked it. Tonight I made it with cauliflower and broccoli and added a couple of shakes of hot curry powder to it. Oh my goodness...it is one of those soups you don't want to stop eating!
1/4 c. finely chopped onion (I recommend a food chopper)
2 cloves of garlic, finely chopped
3 Tbsp. butter, melted
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 cups whole milk (divided)
1 1/2 c. shredded cheddar cheese
2 chicken bouillon cubes
2-3 cups cooked fresh veggies (broccoli, cauliflower, potatoes, etc.)
Cook onion and garlic in butter until tender. Stir in flour, salt and pepper and blend. Slowly add TWO (2) cups of milk and stir until thick and bubbly. Turn heat to low and add cheese to melt. Warm up the remainder of the milk (1 1/2 cups) and add the two bouillon cubes to dissolve.
Add warm milk to the cheese soup and stir until blended. In the meantime, cook veggies in the microwave or on the stove, making sure the veggies are tender. Drain well. Add cooked veggies to the cheese base and stir. Make sure the chunks of veggies are not too large.
For a different flavor, add 2 shakes (about 1/2 tsp to 1 tsp. of Hot Curry Powder).
Serve soup with additional shredded cheese on top or homemade croutons or chopped green onions for garnish.