Potato Chicken Chowder

I love making soup in the fall. What I really like to do is make up my own versions or variations of common soups, stews and chowders. I made this one up this morning and we just had it for lunch. There is so much of it, about 12 servings, I'm giving some to my mother-in-law and freezing the rest for a meal later in the month.

Ingredients:

3 T - Extra Virgin Olive Oil

1 - Medium Yellow Onion, diced

3 - Garlic Cloves, finely chopped

2 - Celery Stalks w/Leaves, diced

1 - Large Carrot, diced

2 - Broccoli Crowns, chopped

6 - Potatoes, small to medium, diced

8 - Cups Ham Broth

1 - Rotisserie Chicken, skin, fat and bones removed, chopped

4 - Cups Milk

1/4 - Cup Flour

1/4 - Lb. Gruyere Cheese, Shredded

1/3 - Lb. Cotswold Double Gloucester with Chives and Onions, Shredded

Ground Black Pepper

In a large stock pot (with lid), cook the onion, garlic, celery, carrot, and broccoli in olive oil over medium heat until onions are nearly transparent. Add the potatoes and ham broth, bring to a low boil, stirring constantly to avoid burning ingredients on the bottom of the pot. Lower heat to medium-low, cover and cook for 20 minutes, stirring occasionally.

Meanwhile, heat the milk using a pyrex measuring cup in the microwave for 3-4 minutes. Slowly whisk in the flour to the milk so that it is completely combined and there are no lumps.

Add the milk mixture to the stock pot and bring back to a low boil, stirring constantly. When steam begins to form, add the chicken and cheese. Stir to combine until cheese is melted. Lower heat to low. Pepper to taste.

This soup is not overly cheesy nor creamy. If you want a cheesier or creamier chowder, add more cheese to the chowder or more flour to your milk.