Thick, creamy, loaded with veggies and nacho cheese flavour — using only whole foods and regular pantry ingredients.


6 cups chicken broth
4 cups carrots, diced
3 stalks celery, diced
1/2 medium onion, diced
8 small potatoes
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1/4 cup butter
1/4 cup flour
2 cups milk
1-2 cups frozen or fresh corn
1 1/2 cups shredded cheddar cheese


Step 1
In a large pot, add carrots, celery, onion and potatoes to broth (I get my broth heating while I chop my veg). Add chili powder, cumin, garlic and salt.

Step 2
Bring to a boil and reduce to medium heat. Cook, simmering over medium heat until potatoes and carrots are tender (about 15 minutes).

Step 3
Meanwhile, prepare your roux. In a large bowl (make sure it's big enough -- you don't want it to boil over), melt butter in the microwave. Whisk in flour first, then milk.

Step 4
Heat in the microwave at 1 minute intervals (no longer), whisking each time, until thickened.

Step 5
Add to the soup once vegetables are cooked. Stir in corn and cheddar cheese.

Step 6
Garnish with more corn and cheese if desired.