- 3 T. butter or oil
- 3 cloves garlic — minced
- 2 small onions — chopped
- 4 medium carrots — chopped
- 2 stalks celery
- 1 large potato
- 1 large sweet potato
- 3 c. broth or water
- 1 bouillon cube — 2 cubes if use water instead of broth
- 3 c. zucchini chunks
- 1 15 oz. can corn with liquid
- 1 t. crushed basil
- 1 bay leaf
- salt and pepper to taste
- 1 T. flour
- 2/3 c. evaporated milk
- 1 c. shredded cheese
- salt and pepper to taste
| - In a large stock pot, heat oil or butter over medium-high heat
- Saute garlic and onions until onions are soft
- Add celery, carrots, potatoes, broth, bouillon cubes, salt, and pepper
- Bring to a boil, cover, and simmer for 15 to 20 minute
- Stir in zucchini, corn, bay leaf, and other seasonings
- Boil for 10 minutes
- In a small bowl, mix the flour and evaporated milk until smooth
- Remove Bay Leaf
- Add the milk mixture to the veggie mixture until well combined
- Remove from heat and stir in cheese
- Serve and enjoy!
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