Sneak in the Veggies Cheddar Cheese Soup.

1. 1

   Roughly chop potatoes, onion, squash, and bell pepper if using.

2. 2

   Add to large stock pot along with carrots, stock, salt and pepper to taste, and turmeric.

3. 3

   (If the stock doesn't quite cover the veggies, add a little water).

4. 4

   Bring to a boil, reduce heat to medium and let simmer until vegetables are tender.

5. 5

   Puree soup using a stick blender, or in small batches in the regular blender.

6. 6

   Add half-and-half and cheese, heat just until cheese melts.

7. 7

   Serve topped however you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.