VERY CREAMY VEGETABLE CHOWDER

VERY CREAMY VEGETABLE CHOWDER
Ingredients
2 cups chopped onions
1 tablespoon butter
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 celery ribs, diced
1 cup peeled and diced carrot
1 1/2 cups diced potatoes
3 cups water or 3 cups basic light vegetable stock
1/2 teaspoon dried thyme
1 bay leaf
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup green beans, cut into 1 inch pieces
1/2 cup red bell pepper, diced
1 cup zucchini, diced
1/2 cup green peas, fresh or frozen
2 tablespoons fresh parsley, chopped
2 cups milk
1 cup cheddar cheese, grated
2 ounces neufchatel cheese or 2 ounces cream cheese
Directions
In a large soup pot on medium heat, sauté the onions in the butter and oil for 3 to 4 minutes.
Stir in the celery, cover, and cook until just soft, stirring occasionally.
Add the carrots, potatoes, water or stock, thyme, bay leaf, salt, and pepper and bring to a boil; then reduce the heat, cover, and simmer until the vegetables are just tender, about 5 minutes.
With a strainer or slotted spoon, remove about 1 1/2 cups of the cooked vegetables and set aside in a blender or food processor.
Photo by Dee Dee.
RECIPE COURTESY OF www.food.com
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