Recipe by Tiffany King from Eat at Home
Turn dinner into lunch! Veggie Chowder can last you several days. To switch up the flavors, serve this delicious and healthy soup over a baked sweet potato!
Yield: 6-8 servings
Cook onion in butter over medium heat until onion is soft.
Whisk in flour. Cook for 1 minute.
Whisk in broth.
Drain veggies and add to soup. Add thyme and bay leaf. Stir in milk and heat over medium heat. Be careful not to boil mixture.
Serve big bowls of hot soup for dinner and over baked sweet potatoes for lunch the next day.