Ingredients

• 1 1/2 tablespoons butter
• 1 cup minced onions
• 1 red bell pepper, diced or chopped
• 1/4 teaspoon dried thyme
• 1 1/2 cups milk
• 2 medium-sized potatoes, peeled and cubed
• 2 1/2 cups water
• 5 cups mixed cut vegetables (broccoli, cauliflower, carrots, zucchini and/or yellow squash)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 1 to 1 1/2 cups shredded cheddar cheese (your preference)

Directions

In a large soup pot, melt butter over low-medium heat, then add onions, bell pepper and thyme and cook, stirring occasionally

until vegetables are slightly softened (about 5-7 minutes). Add milk, potatoes and water to soup pot and bring to a boil. Immediately reduce heat to low and simmer at a slow boil until potatoes are almost tender (about 15 minutes). Add fresh (or frozen) vegetables, salt and pepper to pot and simmer for another 5-7 minutes, or until carrots have just become tender enough for soup (test by inserting the tines of a fork into the largest carrot piece).

Using a large slotted spoon, transfer 2 cups of the solid soup ingredients and 2 tablespoons of the broth to a blender or food processor. Blend on low at first, then increase speed to purée. (Note: Mixing on a lower speed at first is helpful, as it will allow ingredients to continue falling down onto the blender blade.) Once puréed, return the puréed ingredients to the pot and gently stir to combine.

Transfer about 1/4 cup of the broth to a small bowl, and add flour. Whisk flour and broth until smooth, creating a roux. Pour roux back into soup, stirring in constantly until fully blended. Stir in shredded cheese and continue to gently stir until cheese has fully melted and blended into soup. If desired, add additional salt and pepper to taste. Serve.