We try to cook a new recipe every week or two. It keeps our dinner rotation fresh and interesting, and it allows us to sample all different kinds of cuisine.
With this in mind, Joe and I were excited to join a Sargento® campaign where participants have to create a recipe using a secret basket of ingredients. What a fun project!
Talk about exciting! So the challenge is to create a comfort food recipe using the following ingredients:
- Sargento Sharp Cheddar Fine Cut Cheese
- Cauliflower
- Cremini mushrooms (sometimes called baby bellas or baby portabellos)
- Leeks
When I think of comfort food, I immediately think of creamy, cheesy soup.
The cheeseburger soup we make is my ultimate comfort food. So Joe and I put our heads together and came up with this cheesy vegetable soup.
Most vegetable soups have a tomato base, which is delicious, but I wanted to start with something creamy and cheesy.
This recipe is perfect – it includes all the fresh veggies (and you could certainly include more variety if you wanted), and the cheesy base is rich and thick.
I think you’re going to love this soup as much as we do. It’s definitely going to get a spot in our regular dinner rotation.
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- 1/4 cup butter
- 1 1/2 cup leeks chopped, one large leek will do it with some left over to garnish
- 1 1/2 cup Carrots sliced
- 3 cloves garlic pressed or minced
- 3 cups crimini mushrooms sliced (These mushrooms may be labeled baby bellas or baby portabellos.)
- 1 large head head cauliflower coarsely chopped (save some for garnish)
- 1 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- 4 14.5-oz cans low sodium chicken broth divided
- 1 cup light cream
- 16 oz Sargento Sharp Cheddar Fine Cut Cheese
- 1/2 cup cornstarch
- Crumbled bacon*
Ingredients
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- Melt butter in a large pot. Sauté leeks, carrots, and garlic until tender.
- Add mushrooms, cauliflower, mustard powder, and Worcestershire sauce with 3 cans of the chicken broth. Simmer for 15 minutes or until the cauliflower is tender.
- Reduce heat. Add cream and cheese and stir constantly until completely melted and well blended.
- Combine cornstarch with remaining can of chicken broth. Add to soup gradually to thicken.
- Garnish with a sprinkle of chopped leeks, cauliflower, and bacon to serve.
Connect with Sargento!
Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese.
Sargento Shredded Cheese ranges in size from 3.25 to 3.95 ounces for a suggested retail price of $2.69 each.
For more inspiration, check out the Sargento Pinterest page and visit www.sargento.com/Shredded for more information.
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.
© 2016 – 2018, Tara Ziegmont. All rights reserved.
