Potato and Cheddar Vegetable Soup

• Vegetarian

• Produce

  • 1 1/2 cups Broccoli florets
  • 2 Carrots, large
  • 2 cups Cauliflower florets
  • 3 stalks Celery
  • 1 Onion, large
  • 2 Russet potatoes, large
  • 1 tsp Thyme

• Canned Goods

  • 1 Vegetable bouillon cube

• Baking & Spices

  • 1 1/2 tsp Pepper
  • 2 tsp Salt

• Dairy

  • 2 cups Cheddar cheese

• Liquids

  • 8 cups Water

Found on totsfamily.com

Description

Ingredients

• 2 large russet potatoes; peeled and quartered
• 2 large carrots; cut into 1 inch chunks
• 3 stalks of celery; diced
• 1 1/2 cups broccoli florets
• 2 cups cauliflower florets
• 1 large onion; chopped
• 1 1/2 tsp pepper
• 2 tsp. salt
• 1 tsp. thyme
• 1 vegetable bouillon cube
• 2 cups shredded cheddar cheese
• 8 cups water

Directions

• Place all the chopped vegetables into a large soup pot and add water. Stir in the bouillon cube, salt, pepper and thyme. Boil until all veggies are fork tender. Using an immersion blender and blend the whole lot together. Place cheese into the soup and allow to melt. Serve with a buttered roll and enjoy!