24 Days

What is the count down for? Spring of course! Wednesday. March 20th. That is when the sun will shine, the thermometer will rise and the flowers will bloom!!!

Wait, you mean it doesn't work like that? Well, now I'm disappointed. Denial...it's not just a river in Egypt!

Let's face it, even when the calendar tells us Spring is here, it more than likely won't feel like it outside. At least, that's how it is here in northern Indiana. In fact, we will probably still have some down right cold days in the forecast...and yes, even more of the white stuff. (Anyone else remember hunting Easter eggs in flurries last year in April??!!)

So while yes, it does give us something to look forward to, and puts a light at the end of the long winter tunnel, we can still use some warm, delicious meals to come home to!

Weather it be on a snowy freezing day, or even a dreary rainy one, soup is my go-to. Sitting down to a piping hot bowl of something warm truly warms me inside out and helps to wash the day off me.

If you like broccoli and cheese soup, this will make you smile! It's basically that classic pumped up with even more veggies, and flavor! I have a feeling it will become part of your regular meal rotation. 

Spring is coming folks. If we can just hold out a little longer, we will feel the sun on our faces, see the birds again and maybe, just maybe, be able to step outside without 25 layers!

Crock Pot Cheesy Vegetable Chowder 

8 gold potatoes, cubed

3 large carrots, chopped

4 celery ribs, chopped

1 medium white onion, chopped

2 crowns broccoli, chopped

6 c. chicken broth

1 c. water

1 chicken bullion cube  

4 TBS butter

1/2 c. flour 

3 TBS mustard

2 c. milk

3 c. shredded sharp cheddar cheese

Salt and Pepper to taste

Put all vegetables in Crock Pot. Add broth, water, bouillon, salt and pepper. Cook on LOW for 6-8 hours until tender. About 30 minutes before serving, melt butter over medium high heat in a skillet. Add flour and cook until combined about 2 minutes. Slowly pour in milk and whisk constantly until smooth with NO lumps. Add mustard. Cook for about 5 minutes until thickened, whisking a lot. Pour into soup. Mix well. Add cheese in small batches, stirring between each. Cook until combined and slightly thick.

Shared at Weekend Potluck