Fall is officially here! And even though I live in Phoenix, and it's still 100+ degrees outside, we can still tell a difference in the air. We are anxiously anticipating the arrival of October, which is when our weather magically turns to perfection.
One of the things I love about fall? Soup. Stew. Chili. All those delicious comfort foods that are way too hot and heavy for summer. So this week, I pulled out of my all time favorite soup recipes. I love it for a few reasons.
1: It's super easy.
2: It's great for cleaning out whatever veggies I may have laying around. It's so easy to omit the original vegetables listed in the recipe and throw in something different. For example? The recipe doesn't call for corn, but I had half a bag of frozen corn leftover from another dinner, so I just threw it in the pot.
3: It freezes GREAT. I will typically double or triple this recipe and just throw a ton of it in the freezer for later, or for when I need to take dinner to a friend.
Veggie Cheese Soup
1/4 onion chopped
1 green pepper chopped
2 carrots sliced
2 celery stalks diced
3 potatoes diced
3 c. water
1/2 c flour mixed with 1 c water
1 1/2 c. half and half
1 1/2 c. milk
1/2 lb. American cheese
Garlic salt, salt and pepper to taste
Cook vegetables in 3 c. water until tender. Add in flour/water mix. Cook and stir until thick and bubbly. Gradually add milk and half and half. Add cheese. Stir frequently until cheese is melted. Season to taste.