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Loaded with cheesy potatoes and vegetables this Cheesy Vegetable Chowder is going to hit the spot! It’s simple to make and taste amazing, make sure you add this one to your menu plan.

Cheesy Vegetable Chowder

I love soup! It may be my love for fall and cold weather that really it all came from. Nothing beats soup on a cold fall day and the fireplace on. It’s the perfect combination. This Cheesy Vegetable Chowder recipe was one that my husband always ate growing up. I make it just a little different but he thought it tasted just as good! luckily anything with cheese in it or on it my kids will eat up so this recipe was a winner with the entire family.

Want more soup recipes?

Cheesy Vegetable Chowder

How to Make Cheesy Vegetable Chowder:

Step one: You want to start by sautéing your veggies just a little. They will look while you cook your soup but a few minutes of cooking will help everything get nice and tender. In your soup pot add butter and allow it to melt. Once melted you can add in your carrots, celery, and onions to the pot and sauté for a few minutes or until you notice that they are tender.
Step two: Next add in your garlic and sauté for an additional 30-40 seconds. You don’t want to add this to your veggies since garlic can burn quickly.

making-cheesy-vegetable-chowder

Step three: Peel and dice your potatoes. I like to make just a little smaller than bit size so they are easy to eat. Once they are ready you can add your potatoes to the pot then the in chicken broth, dried parsley, salt, and pepper. Bring to a boil, reduce heat, and cover. Allow simmering for 15-20 minutes until potatoes are tender. Add Broccoli and cook for an additional 5 minutes.
Step four: Next you will want to prepare the cheese sauce. In a separate pan add remaining 4 tbsp of butter on medium heat. Add flour and whisk for 40-60 seconds then slowly add in half and half and milk until bubbly and foamy. simmering Continue to whisk until no lumps remain. Add shredded cheddar and Parmesan and whisk until melted and well combined.

Cooking Tips:

When working on your cheese sauce I like adding my cheese about 1/2 cup at a time. This way it can melt and blend and doesn’t get lumpy.

Step five: Now that your veggies are all cooked and tender and your cheese sauce is ready you can add the cheese sauce to the prepared soup. Pour cheese sauce into the soup and stir until well combined. Serve and enjoy!

Cheesy Vegetable Chowder

More Cheesy Recipes you will love!

Cheesy Makes Potatoes: Creamy and cheesy! The perfect way to have potatoes, these Cheesy Mashed Potatoes will make a great side dish for any meal! 

Cheesy Salsa Chicken and RiceMix and bake, that’s all you need to do to make this Cheesy Salsa Chicken and Rice. It’s a recipe you need to add to your menu plan and one the entire family is going to love. 

Cheesy Ranch Potatoes:  These Baked Cheesy Ranch Potatoes make the best side dish for any meal. Tender potatoes mix with ranch dressing, cheddar cheese, and seasoning. Bake until cheese is melted and then serve. 

Cheesy Vegetable Chowder

Cheesy Vegetable Chowder


Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6 servings
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Ingredients 

  • 5 1/2 tablespoons Butter, (divided)
  • 1 1/2 cups Carrots, (shredded)
  • 1 cup Celery, (chopped)
  • 1 cup Onion, (chopped)
  • 2 tablespoons Minced garlic
  • 3 cups Chicken broth
  • 4 cups Russet potatoes, (peeled and diced)
  • 3 cups Broccoli florets, (chopped)
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 1/4 teaspoon Dried parsley
  • 6 tablespoons All-purpose flour
  • 1 cup Half and half
  • 2 1/2 cups Milk
  • 2 cups Cheddar cheese, (shredded)
  • 1/2 cup Parmesan cheese, (shredded)

Instructions 

  • Add 1 1/2 tbsp of butter to a large pot on medium heat. Add carrots, celery, and onions to the pot and sauté for 4-5 minutes. Add garlic and sauté for an addition 30-40 seconds.
  • Add potatoes to the pot then the in chicken broth, dried parsley, salt, and pepper. Bring to a boil, reduce heat, and cover. Allow simmering for 15-20 minutes until potatoes are tender. Add Broccoli and cook for an additional 5 minutes.
  • In a separate pan add remaining 4 tbsp of butter on medium heat. Add flour and whisk for 40-60 seconds then slowly add in half and half and milk until bubbly and foamy. simmering Continue to whisk until no lumps remain. Add shredded cheddar and Parmesan and whisk until melted and well combined.
  • Pour cheese sauce into the soup and stir until well combined. Serve and enjoy!

Nutrition

Calories: 549kcal | Carbohydrates: 41g | Protein: 22g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 1103mg | Potassium: 1089mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6775IU | Vitamin C: 60.1mg | Calcium: 600mg | Iron: 2.4mg
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About Jennie

I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

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7 Comments

  1. Awesome! Thank you! Also is this something I could make in the early afternoon and just leave on the stove? (With the stove off, of course) We have some running to do this evening and I’d love to come home to it already done

    1. I love making this ahead of time. I usually let it cool and place it in the fridge pot and all then just warm it up when it’s dinner time! =)