2 cups of diced red potatoes ( I leave the skins on. Thoroughly wash them.)
1/2 cup diced baby carrots
1 large diced sweet onion
1/4 - 1/2 cup of chopped celery
3 cloves of finely minced garlic
A few sprigs of fresh rosemary (dried if you don't have fresh is fine)
1 cup frozen corn and/or peas ( I use a cup of both in mine )
2 cups of milk (or 1 1/2 cups of milk and 1/2 cup of cream)
1/2 stick or real butter
1/2 cup of parmesean cheese
1/4 cup of all purpose flour
Sliced White Cheddar for broiling on top of soup. ( We loved Aged Irish Cheddar)
Optional: cooked ham or thick sliced bacon can be added.
Salt and Pepper to taste
In a large soup pot add the first five ingredients. Cover with water and bring to a boil. Turn the heat down simmer until the veggies are done (about 20 minutes) Add the rosemary, and optional ham or bacon (which you should have cooked and prepared ahead of time according to package directions). Allow to continue simmering on low.
For the next step I use my Blendtec and combine the Flour and milk. Blend until smooth. Add to a skillet with the butter. Cook on medium heat until thick and creamy.
If you do not own a blender then combine all three ingredients carefully stirring to avoid lumps. Cook until thick and creamy
Next add flour and milk mixture to the soup pot, stirring so as to avoid forming lumps. Then add your corn and/or peas, and parmesean cheese to the mixture. I then ladle the soup into oven safe bowls and place them on a cookie sheet. I lay the slices of cheese on top and place under the broiler until bubbly. Carefully remove from the oven using all safety measure to avoid spilling and burning ones self! Serve with Parmesean Garlic Bread. (salt and pepper to personal preferences can be added with the flour mixture)
Parmesean Garlic Bread
1 slightly softened stick of butter
5 cloves of minced garlic
1/2 cup grated parmesean cheese. ( I prefer fresh, not the canned variety)
Purchase a lovely french bread
Cut in two length wise
I again use my Blendtec but this can be done by hand. Blend butter and garlic until smooth.
Spread on to both halves of the bread. sprinkle both sides with parmesean and parsley
Place on cookie cheet and broil in your oven until slightly brown.