This cheesy vegetable chowder is packed with veggies and flavor! It’s one of my family’s all-time favorite dinner recipes. Perfect for chilly evenings.
This recipe has a long history with my little family. I got the original version from my sister-in-law when my husband and I were newlyweds. We had just moved into our condo with the bright red kitchen. I have such fond memories of that kitchen!
Anyway, the only veggies in the recipe back in those days were potatoes, and it called for turkey bacon. I remember thinking “heck no!” to turkey bacon and using regular bacon instead. It made the soup soooooo salty; it’s a wonder I kept making it after that, although I never again used bacon of any kind! And it originally only served 2, which was fine at the time but not really enough for a growing family.
Fast-forward seven years and it has morphed into a cheesy, comforting vegetable chowder packed with veggies that are good for you, and give the soup some much-needed color! It is one of our family favorites–even the kids love it–and now that the weather has cooled off a little, will resume its weekly appearance on our dinner menu.
Cheesy Vegetable Chowder has consistently been one of the most popular recipes here on Lulu the Baker since I first shared it. I love hearing from readers who make it for their families once and love it so much that they add it to their own regular recipe rotation. I know you’ll love it too.
*If you’re looking for crockpot directions for Cheesy Vegetable Chowder, several commenters have left their instructions in the comments section below!
Cheesy Vegetable Chowder
This is one of my family's all-time favorite dinner recipes! It is easy to make and tastes delicious.
Ingredients
- 2 Tablespoons butter
- 1/2 cup chopped onion
- 1 cup finely chopped carrot
- 1 celery stick, finely chopped (feel free to add more celery if you like celery; I don't, so I don't add much)
- 1 Tablespoon minced garlic
- 4 cups chicken broth (I usually use a mixture of low-sodium chicken broth and broth made with chicken soup base because it gives it such nice flavor)
- 2 large baking potatoes, peeled and chopped
- 1 Tablespoon flour
- 1/2 cup water
- 2/3 cup milk
- 2 cups chopped broccoli
- 2 heaping cups shredded cheddar cheese
Instructions
Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.
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Just made this a couple nights ago and it was a hit! I added zuchinni to mine. I also used cornstarch instead of flour. I used my immersion blender and blended it just a little bit to help thicken it a little more. It was really good the next day as well! Thanks a bunch. My meat loving DH even said it was delicious!
Hi Tanya! I think it is even better reheated!
I found this on Pinterest, thank you for sharing it! It was so good! I also added some cauliflower (I used frozen broccoli and cauliflower for convenience and it worked perfect) and served it with crusty bread, it was perfect for dipping! It didn’t thicken like I would like when I used flour so I added a little cornstarch too and it was just right. Love how easy it is to customize!
I love how customizable it is too!
I love how easy it is to customize too, and crusty bread is the only way to go!
It IS easy to customize! I’m glad you enjoyed it!
I am making this now, decided to make my own chicken broth from chicken breasts(bone-in) and cut up the chicken and add to it
I just discovered a stash of homemade chicken stock in my freezer and it was like finding a pot of gold!
Instead of flour I use instant mashed potato flakes to thicken it
I’ve been hearing that tip from a lot of commenters lately, Patty! Great idea; I’ll give it a try!
I found this on Pinterest and am SOOOOO happy I did. I followed the directions exactly and it turned out amazing! I paired with some homemade biscuits and it was the perfect dinner for a cold night. Looking forward to leftovers for lunch tomorrow 🙂 Thanks Lulu the Baker!
You are so welcome, Sara Lynn! I love to make a double batch so that we can eat it the next day; it is even better, if you ask me!
I posted a round up of soups today on my blog http://2crafty4myskirt.blogspot.com/ I included this soup in the round up. If you are not ok with that please just let me know I will remove yours from the post. Thanks!
Adding this to the family faves list!!!
How many people will this exact recipe feed? I am making it tonight for dinner. Though I wanted to try the crock pot way it sounds like more people aren’t having good luck that route, so on the stove I will go. I would like to know if I need to double this though.
Hi KImberly. I would say 4-6 tops. If you want to feed more or have leftovers, I’d definitely double it.
I just made this && am sat down enjoying a bowl now!!! I added cauliflower & a dash of red pepper flakes & Frank’s Red Hot (because I love a little zing!) It is absolutely delicious!!!!! Thanks for the recipe! Will definatley be making this again!!!!
Yay, Ashley! Glad you like it!
Anyone know how many calories are in a cup?
This recipe is delicious! For anyone counting calories, I calculated 262 calories per cup (recipe makes 8 cups).
YUM! I had a few of the items listed to use but had to exchange and mix and match. It worked though!! I only had some stir fry frozen veggies so I simmered those in the butter to thaw and make them softer and precooked. (I am not totally finished cooking, but at my rate of taste testing I may not have any left for dinner! (; ) I added some frozen peas and carrots I also had left over and cooked them in with the stir fry veggies. I set the cooked veggies aside and cooked the onions and celery as directed. Shredded monterey cheese while the celery/onions were cooking. I did add one chicken boullion cube in some of the hot broth and then added it to the mix. It gave it a bit extra salted and chicken flavor. I got a spoonful of the soup and tried it out with the monterey cheese and Mmmmmmmm! If my kids dont like it,they are nuts but that will mean more for me! Thanks!
The best thing about this recipe is how easy it is to switch up! Glad you liked it!
I could not get this to work out right in the crockpot. I left the cheese and milk out until 20 minutes prior to serving and the cheese just fell to the bottom. I used additional cheese for serving and that helped. I did not see the comment about reducing the broth, but mine was really thin, so I suggest trying to use half. Also, I cooked mine on low for 6 hrs and the potatoes were not done. I recommend sticking to the stove top recipe.
Hey Christy. Sorry it didn’t work out in the crockpot. I’ve never tried to make it in the crockpot; wish I could help!
Hello there…
Thanks for sharing your recipe…I just made it for lunch with some plus and minuses.. but it was yumm…
I have shared this recipe on my blog… http://lifescribblesovercoffee.blogspot.com/2012/11/cheesy-vegetable-soup.html
Thanks again for sharing.
Shraddha =)
Hi Shraddha! Thanks for spreading the word!
So, so, so, so good and easy once everything’s chopped! Will up the broccoli next time around and it seems like you could use any veggie!. We had a can of crab meat to use and put it in….tasty! Used veg broth and quinoa flour and both were fine substitutes. Thanks so much for sharing!
Hey Emily! It sounds like the changes you made for your version were perfect!
Saw this on Pinterest a while back and finally got around to making it tonight, since the cold dreary weather outside made it a perfect time. I cooked it just as directed, minus the onion (boyfriend used my last onion which I had planned to use without telling me lol) but it still turned out really good. I’m a slow veggie chopper and I chopped my carrots pieces in 4ths and the celery slices in half. Potato pieces were about 1/2″ size, give or take. I started by cutting up all the veggies which took about an hour, then prepared it according to the directions. Since the potatoes were so small, it only took about 15-20 minutes for them to cook all the way thru. I was able to find some frozen chopped broccoli at the store. I added a small amount of salt & pepper to the pot (TBSP each?) and served with just a loaf of toasted deli garlic-buttered bread. Total time from chopping to eating was about 2 hours. Will definitely be adding this to my regular menu items, only next time I will have to double since this was such a big hit!!
Phew, lotsa choppin’! Glad you enjoyed it, Talia!
I added the zucchini to it too and loved it…only one thing…adding the flour with the butter is the only way I found to blend the flour in smoothly. No matter how well I whisked the soup when adding the flour/water mixture it still ended up with flour bits. I would suggest then adding the flour after the garlic, then simmer your potatoes.
I’m glad you got it to work out for you!
I find this recipe bland as well. I can’t understand why so many people like it that much…no spices at all? Meh, I won’t be making this again.
I’ve always found that between the onion and garlic, and good chicken broth or stock, it has had plenty of flavor. A little salt and pepper never hurts either!
I made this last night for dinner and am eating leftovers right this moment for lunch. Oh.My.YUM! great recipe that I will definitely make again. My wife doesn’t even like soup and she said this one was really good!
Thanks for sharing!
You’re welcome, Holly! I’m always so happy to hear when it was a success for someone!
PS–How can your wife not like soup??! I can’t even comprehend that! 😉
I made this today in a slow cooker. I sauted the onion, carrot and celery in the butter, then added all to the crockpot. Added the broth and potatoes and cooked on low for 7 – 8 hours. I added 2 extra potatoes, sliced about an 1/2 inch thick. After the potatoes were cooked, I took the sliced potatoes out. I used my stick blender and mashed the sliced potatoes with the milk. I then addded the mixture back into the crockpot and stirred. This thickened the soup without having to use flour. Added the broccoli (from frozen) and heated until the broccoli was warm. Added the cheese and stirred until blended. It turned out well, but is bland for us. Will add seasonings next time.
Have made this a few times already. We LOVE it. It is my 7month old’s favorite meal hands down! I freeze some for her to have later. Today I’m making it and am going to double it, there is never enough and it is just my hubby, baby and I eating it! Thanks for sharing!
I don’t know why it is such a hit with kids, but mine love it too!
I made this but my cheese didn’t melt into the soup it just chunked up and stuck to the broccoli. Any idea what I might have done wrong. I did buy a block of cheese and shred it myself because I don’t buy shredded cheese. Could that be why?
Hi Stacy. I’ve used both pre-shredded cheese and cheese that I shredded myself. I think the cheese clumps when the chowder isn’t quite thick enough. You can add more flour/water or try some cornstarch/water. Other commenters have said they’ve added instant potato flakes to thicken it, and I always try to use really starchy potatoes.
Trying it tonite sounds yummy.
Made this tonight and it was excellent! Don’t forget to add salt and pepper to taste. This made 6 one cup servings for us and the Weight Watchers Points Plus Value came to 7 per cup.
Glad you liked it, Stacy!
I made this tonight and I wasn’t that impressed. I was really hopeful due to everyone’s great comments. The cheese seperated into chunks. The flavor was just eh… it was decent but I don’t think I’ll try it again.
Made this tonight!! Left the celery out and added more potatoes! Thank you so much for sharing this recipe! It was excellent!
Yay! Are you a fellow celery-hater?? It is NOT my favorite veggie, especially cooked!
I have made this twice now in the crock pot, not over the stove top. It was a hit with my family of SIX… and I have some picky eaters. I can’t say I followed the recipe exactly, but fairly close. In addition to using a crock pot, I used brown rice flour to make this a gluten free meal. I had to add more flour to thicken it up, but we thought it was great. The cheese does clump a bit in the crock pot, but I turned the temp up to high and stirred as much as I could. I found that when I reheated it, the cheese wasn’t so clumpy–maybe because it doesn’t get as hot in the crock? Also, I used much less garlic the first time and about half the suggested garlic the second time. For us, it was too much even with half, so that would be something I would add to taste. I just can’t get over how delicious this meal is. It tastes like something you’d get when you go out to eat. It’s very rich and hearty and perfect for a cool fall or winter day. Oh, and it’s fantastic left over. Bonus!!
I’m so glad your family like it, Julie! It does make fantastic leftovers!
I agree it was thin so I will try mashing the potato’s a bit next time. Otherwise it was good and left overs the next day were excellent.
Ok, I thought it only right to leave a comment since I’ll be making this…again…for like, the 5th time!
I cook according to the recipe, almost always doubling this!
I freeze it for quick meals and it reheats just great!
Yay Leah! We tend to make a big batch too; it is so good to have on-hand!
I made this for dinner tonight, DELICIOUS!!
I used vegan Better than Bouillon instead of chicken base, and so added my own salt. I used a little too much base and salt, so it overpowered the dish a little. I’ll go easier on that next time, but otherwise the recipe was amazing, that part was my fault!!
I was concerned that 4 cups of liquid wouldn’t be enough while boiling down the potatoes, but it ended up being plenty. Anyone else who is concerned about that, worry no more, it will be fine! =)
THANK YOU for the delicious recipe!
You are so welcome, Shayla!