Help me make a recipe please

I want to make a soup but it’s a creamy cheesy soup and I have only ever made brothy soups.

What I want is a nice thick cheesy creamy soup with broccoli, carrots, onions, potatoes, and maybe some other veggies if you think something else would go well in there (I’d really like beets but I’m not sure how that’d go over with my fiance). Vegetarian and/or healthy isn’t a requirement here. Not using any cream of… soup is a big requirement though.
I have no idea how to make a cheesy creamy soup to start out with and I’m not sure how to do the veggies either. I usually just put raw veggies in my broth and let them cook but I don’t think a creamy soup would have the same effect.

What about spices?
I’m a fairly competent cook but I suck at coming up with recipes. I follow directions really well though.

Take a look at this recipe. It’s for potato soup, but I think you could modify it with different vegetables. I make it regularly. It starts out with chicken broth, and I make it creamy at the end by blending some of the potatoes and other vegetables, and it ends up both creamy and chunky. I add cheese at the end, too.

Start with Trisha Yearwood’s Baked Potato Soup, then just add veggies. I’d cook the other veggies before adding, as the soup doesn’t take that long to make.

OMG!Screw the broccoli. That looks like perfection right there. I bet some beets would take great in that too. :smiley:

It’s really good. I top it with bacon, green onions, and more cheese. The Cajun seasoning she uses is perfect for it, too.

Cut up:

2 potatoes
4 carrots
2 stalks of celery
1 large onion
about a tsp of salt

Put in a small pot and cover with water about 1/2 an inch. Simmer until tender

In a soup pot, make a roux–1/4 cup of flour, 1/4 cup of butter. Cook Roux for about 2-3 minutes stirring constantly

Add about 2-3 cups of milk a little at a time until very thick–like a cake batter

Reduce heat add 3/4 lb of cheddar cheese not it should be like wall paper paste

Dump the veggies–water and all into the cheese base and stir until combined and smooth.

Add about 2 cups of diced ham if you like.

Cheddar chowder

Careful with the beets.

When you end up with pink chunky creamy soup, I suggest a romantic candlelit dinner. He’ll never notice. :wink:

Yeah, might want to get golden beets for that. :slight_smile:

:smiley: He loves borscht so I think he can handle pink potato soup.

Serve it once a month, with chocolates and motrin. :smiley:

I made this last night. It wasn’t cheesy, but it was creamy (without any cream) and delicious …

1 teaspoon Olive Oil
2 Leeks [julienned]
1 Shallot [chopped]
5-6 cloves of garlic [chopped]
~ 6-8 cups Water
2 medium-sized Yukon Gold Potatoes [quartered]
1/2 teaspoon Celery Seed
1 teaspoon Mushroom Base
Salt & Pepper to taste
1 Carrot [diced small]
~ 1 cup Baby Spinach leaves [chopped]

Heat olive oil in a medium sized pot.

Add leeks, shallots and garlic. Cook under medium heat for 5 minutes, stirring occasionally.

Add water, potatoes, celery seed, mushroom base, salt and pepper.

Taste to make sure there is adequate salt.

Cook until potatoes can be pierced easily with a fork [~15-20 minutes]

Puree until smooth.

Add carrot and spinach. Cook until carrots are tender. [~ 5 minutes]


Optional: if you wanted to, you could whisk in grated chess at the end.

I made the soup that Alice the Goon linked. I added the beets. I had to. I have been seriously craving beets! It ended up looking like tomato soup so no unpleasant pink color. I absolutely love it. It’s so good. It tastes like root vegetables, bacon, and cream. My fiance likes it too but he says that if I hadn’t put in the beets, it’d be the best loaded baked potato soup ever.

Seconding this. A blonde roux is the base of any sort of creamy, cheesy soup-like thing around here. Start with this, and you can add pretty much whatever sorts of cheese and veggies you like.