Rachel’s Vegetable Cheddar Soup

Rachel’s Vegetable Cheddar Soup

• 4 medium Yukon Gold potatoes, peeled and cubed
• 2 leeks, sliced (white parts only!)
• 3 cups of broccoli, broken into florets
• 2 stalks of celery, chopped
• 2 turnips, chopped
• 6 cups of chicken stock
• 1 cup of shredded extra sharp cheddar
• 3 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1 teaspoon of dry mustard
• 1 teaspoon of smoked paprika
• 1 teaspoon of Atomic Horseradish

Instructions:

In a large pot or dutch oven, heat the olive oil. Add the vegetables. Saute a few minutes just until the vegetables start to soften. Pour in the broth and add spices. Simmer covered for 20 minutes then remove the lid and simmer until the liquid has reduced a bit and the potatoes and turnips are soft. Using an immersion blender or working in batches using a regular blender, blend the soup until smooth. Whisk in the cheese and horseradish.