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 challenge 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:
- Shredded sharp cheddar 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.
Cheesy Vegetable Soup
Ingredients
- 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 cauliflower coarsely chopped (save some for garnish)
- 1 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- 58 oz low sodium chicken broth divided
- 1 cup light cream
- 16 oz sharp cheddar cheese shredded
- 1/2 cup cornstarch
- crumbled bacon*
Instructions
- 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.
A free cookbook? Yes, please!
Get 10 of my favorite Instant Pot recipes in my free cookbook, Instant Pot Made Easy! Click the button below to download. If for some reason, the button doesn’t work for you, leave a comment below, and I’ll email it to you.
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