Cheddar Chowder Soup: With or Without Meat

“Growing your own food may be one of the most powerful steps you can take for the health of yourself, your family, and your planet.” ― Lindsay Oberst (

Our Favorite Recipes

It’s time for comfort foods, and soup is one of those foods we all love during these colder days of fall & winter!

This is by far one of my family’s favorite soups. It is very rich & hardy and the meat can be substituted or even illuminated for my vegetarian friends!


1 pound ground pork, beef, or chicken
2 cloves fresh garlic, minced OR 2 tsp jarred
2 TBSP Extra Virgin Olive Oil
1 tsp pink Himalayan salt
1 tsp fresh ground black pepper
¼ cup butter
2 cups potatoes, cubed
2 cups carrots, cut into ¼ inch coins
½ cup minced red onion
½ cup diced celery
2 cups Velveeta type cheese
2 cups milk
2 cups water
¼ cup white all purpose flour

I generally prefer to purchase my meat from local farmers, but when I’m in a pinch I am thrilled I can purchase Heritage Breed pork from the grocery store. I buy this at Kroger’s!

1. In a large skillet, fry your meat in the olive oil; add garlic, salt & pepper; cook on medium heat until fully cooked & crumbly; when done drain off any excess grease.

2. While meat is cooking, cut all veggies; In a large pot melt butter; add potatoes, carrots, onions, & celery; cook on medium heat for 10 minutes until veggies are fork tender.

Pro Tip: I always try to use Heirloom veggies.. they are just so much more flavorful!

3. When veggies are cooked, add meat and all other ingredients EXCEPT water and flour; bring to a low boil.

4. In the meantime, add flour to water & whisk; Once soup mixture comes to a boil, whisk the water & flour mixture in, stirring until no clumps are visible; stir until thickened; turn down the heat to low and cook for 45 minutes to an hour until veggies are soft.

Pro Tip: Always whisk your flour in cool liquid and then add to your hot liquid. This eliminates clumps!

Pro Tip: I use my French fry cutter for recipes that call for cubed potatoes. This is a handy kitchen gadget and helps keep the potatoes uniform in size, therefore cooking more evenly.
First cut off one end of the potato making a ‘flat’ end; stand up on that end and carefully push the cutter down; you will need to cut them into the cubes once cut lengthwise, but it still saves time!

Stay tuned for more comfort food recipes coming!

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Added bonus tip: To find recipes like the ones you’ll find in my posts, you can go to my blog at to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

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Happy Day,

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One thought on “Cheddar Chowder Soup: With or Without Meat

  1. Pingback: Watch my YouTube Video on How-to Make My Delicious Tuscan Soup with Italian Brats – For Dragonflies And Me

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