Combine water, chicken bouillon, carrots, celery, red potatoes, onion, garlic, parsley, thyme, and salt in a large stock pot. Bring to a boil over high heat, then turn down to medium heat, cover with a lid, and let simmer 20 minutes. **Vegetable bouillon or stock can be substituted for the chicken bouillon**
Chop broccoli and then add broccoli and spinach to the pot. Let simmer 10 more minutes.
While the soup is simmering, in a separate sauce pan, melt the butter over medium-high heat, then whisk in the flour to make a rue. Add milk, whisking continually, until smooth. Turn off the heat and add the shredded cheese, whisking until smooth. Set aside.
Test the carrots and potatoes. At this point they should be soft. If they are not, let simmer a few more minutes, then stir in the potato flakes until dissolved.
Add the cheese sauce, stirring gently until the soup looks uniformly creamy.
Serve with a slice of your favorite bread!
Be sure to refrigerate or freeze your leftovers. These are my favorite containers for storing leftovers. You can check them out here.
2 1/2 quarts water
2 Tbsp chicken Better Than Bouillon
5 medium carrots, sliced into rounds
1/2 stalk of celery, including the leaves (or about 5 ribs) finely chopped
5 medium red potatoes, peeled and chopped into 1/2 inch pieces
1 large onion, diced
2 cloves garlic, minced
2 tsp dried parsley
1/4 tsp ground thyme
2 tsp salt
3/4 cup spinach (fresh or frozen), chopped
1 1/2 cups plain potato flakes
1 Tbsp butter
1 Tbsp flour
1/2 cup milk
1 cup shredded cheddar or colby jack cheese
Combine chicken stock, carrots, celery, red potatoes, onion, garlic, parsley, thyme, and salt in a large pot. Bring to a boil over high heat, then turn down to medium and let simmer 20 minutes. Add chopped broccoli and spinach. Let simmer 10 more minutes.
In a separate sauce pan, melt the butter over medium-high heat, then whisk in the flour to make a roux. Add milk, whisking continually, until smooth. Add the shredded cheese to make a cheese sauce. Set aside.
Add the potato flakes to the soup to thicken it slightly, then stir in the cheese sauce. Enjoy! Serves 8.