Now that Fall is in the air and the days are getting cooler, Potato and Cheddar Vegetable Soup Recipe makes it’s way onto the weekly menu.
I love simple and flavorful soups and this hearty potato and cheddar vegetable soup recipe is just that.
Loaded with fresh veggies and cheddar cheese, this vegetable soup can be ready to serve in about 30 minutes.
What I love most about this soup is if you don’t have a certain vegetable, substitute for whatever you have in the fridge.
Peppers could be added, spinach and kale as well. This is the recipe that we love, and the boys will actually eat.
Serve with fresh bread and sharp cheddar (or even a jalapeno jack).
Potato and Cheddar Vegetable Soup Recipe
Freeze whatever leftovers you have and save them for another night.
This soup freezes really well and only needs reheating to enjoy.
Keep warm this Fall with this healthy potato and cheddar vegetable soup.
What you will need:
- 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 *or chicken
- 2 cups shredded cheddar cheese
- 8 cups water