In a small saucepan:

1. Melt 3 tbsp butter.

2. Whisk in 3 tbsp flour to form a smooth paste.

3. Cook 1–2 minutes until lightly golden (this removes the raw flour taste).

4. Slowly whisk in milk + heavy cream until smooth and thickened.

This creates the creamy base that makes the soup rich and velvety.

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3. Combine Everything

Pour the cream mixture into the pot of cooked vegetables.
Stir well to blend the broth into a silky, thick soup.

Season with:

• Salt

• Black pepper

• Garlic powder, thyme, or paprika (optional)

Let simmer another 5–10 minutes to deepen the flavors.

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4. Optional Cheesy Upgrade

For an extra-cozy snow-day version:

Stir in 1 cup shredded cheddar cheese until melted.

This makes it ultra-creamy — almost like a chowder.

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5. Serve Warm

Ladle into bowls and top with:

• Fresh parsley

• A crack of black pepper

• A side of warm rolls or cornbread

It’s thick, hearty, and irresistible — the kind of soup that feels like a hug.

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🍞 Serving Suggestions

This soup pairs beautifully with:

• Homemade dinner rolls

• Amish white bread

• Cheddar biscuits

• Hot cornbread with butter

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❄️ Why You’ll Love It

✔ Thick, creamy, and comforting
✔ Uses simple pantry ingredients
✔ Feeds a family affordably
✔ Perfect for snow days, rainy days, or slow evenings
✔ Tastes even better the next day

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