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In a large saucepan, melt the
Unsalted Butter (1/4 cup)
over medium heat. Add the
and cook for 3 minutes, or until translucent. Stir in the
Garlic (3 cloves)
and sauté for 30 seconds longer.
Chicken Broth (3 cups)
Frozen Mixed Vegetables (2 1/4 cups)
Red Potatoes (1 1/2 cups)
Salt (1/2 tsp)
Ground Black Pepper (1/4 tsp)
Onion Powder (1/4 tsp)
. Raise the heat to medium-high and bring it to a boil.
Once boiling, lower the heat to a simmer, cover, and cook until potatoes are tender about 10 minutes.
Meanwhile, in a small bowl, whisk together
Corn Starch (3 Tbsp)
Water (3 Tbsp)
until smooth. Add cornstarch slurry to the pot and boil until thickened, about 2 minutes.
Remove the pan from the heat and add handfuls of
Sharp Cheddar Cheese (1 block)
at a time, stirring to melt between each addition.
Once the cheese is melted, stir in
Half and Half (1 cup)
. Serve immediately.
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