NORTHERN CHEESY FLORENTINE SOUP

Northern Cheesy Florentine Soup image

Provided by Kimberly Biegacki

Time 50m

Number Of Ingredients 17

1/2 c celery
1/2 c onion
1/2 c green or red pepper, diced
2 Tbsp butter or oil
4 clove garlic, minced
1 1/2 tsp italian seasoning
2 lb florentine frozen veggies
2 tsp italian seasoning
1 box frozen creamed spinach, thawed
CHEEZY BROTH
8 - 10 oz new york extra sharp cheddar cheese, shredded
6 oz smoked gouda, shredded
4 - 6 oz gruyere cheese, shredded
1 1/2 c half and half
3 Tbsp butter
1/4 c flour
2 1/2 - 3 c vegetable broth

Steps:

1. Saute your celery, onion and pepper in butter till soft. Add your garlic after 8 minutes or so and your Italian seasonings. (Shred all three of your cheeses before you begin.)
2. Steam you vegetables while sautéing the other veggies.
3. Melt your 3 tbsp.'s of butter in a pan on medium heat. Once melted add your flour and whisk together for about a minute. Slowly add your half & half while whisking the entire time. Next add 1/2 cup to 3/4 of veggie broth. Don't make this too thin at this time. Reserve the remaining half & half and veggie broth to add later. Now, begin adding your cheddar and gouda. Add your gruyere last. If it starts to get too thick then add some more broth while your are stirring the cheese in to melt.
4. Once you have the cheesy broth to the consistency that you want add the veggies, creamed spinach or chopped kale and cheesy broth into a crock pot or the pan you have the cheese in already. Let it cook on low for about 15 - 30 minutes and serve. Add more broth or half & half to your desired taste.
5. Serve in a bowl w/some biscuits or in a bread bowl. Either way is fantastic!
6. Or in a bowl with some biscuits on the side.