Creamy Vegetable Soup – The Jungle Farm Style

Step 1: Prepare Vegetables

Chop onions, carrots, celery, and leeks into bite-sized pieces. Crush 2 garlic cloves. Ensure all vegetables are uniformly cut for even cooking.

Step 2: Sauté Vegetables

Combine all the chopped vegetables (onions, carrots, celery, leeks, garlic) in a pot. Sauté them on the stove until they are tender and fragrant, but not browned, to develop their flavors.

Step 3: Add Liquid and Potatoes

Once the vegetables are nicely sautéed, pour in enough water or chicken broth to cover them completely. Add the small chopped potatoes to the pot. Let it simmer gently, allowing all the flavors to blend beautifully and the potatoes to cook through.

Step 4: Incorporate Broccoli and Corn

Toss in the 1/2 head of chopped broccoli (or cauliflower) and a sprinkle of 1/2 package of roasted corn. Allow them to steam for a little while, just until the broccoli softens slightly but retains a crisp texture.

Step 5: Season the Soup

Now it's seasoning time! Add salt and pepper to taste. The cook also suggests adding thyme, or any other spices you love, to bring your soup to life.

Step 6: Add Milk and Cheese

Once the soup reaches a gentle boil, stir in 1/2 cup of whole milk and 1/2 cup of melted old cheddar cheese. Continue stirring continuously so that the milk and cheese don't curdle and everything stays smooth and creamy, preventing anything from sticking to the bottom and burning.

Step 7: Final Taste and Serve

Stir until the cheese is fully melted and the soup is rich and creamy. Taste the soup and adjust any seasonings as needed. Serve hot and enjoy your creamy vegetable soup!

• Do not brown the vegetables during sautéing; aim for tender, flavorful pieces.

• Stir continuously after adding milk and cheese to prevent curdling and sticking to the bottom of the pot.

• Adjust the amount of broth/water based on your preferred soup consistency.

• For a thicker broth, mix a little cornstarch or flour with water before adding to the soup.

• Substitute broccoli with cauliflower.

• Use chicken broth instead of water for a richer base.

• Add any other vegetables you have in your fridge, such as zucchini, bell peppers, or spinach.