Cheezy Autumn Vegetable Chowder

I know it's not quite Autumn yet but with the pouring rain we had last night I was laying there and started thinking about some of the Fall recipes I have and wanted to try.  Isn't that always the way. You want to go to sleep so bad but your mind just keeps right on going from one thought to another. Anyway, this is not one of those really thick chowders which I really liked. It doesn't have any heavy cream yet it is plenty rich enough with the cheese yet not to cheesy. On your first cool rainy day give it a try, it's a tummy warmer.

1 T. minced garlic
1 T. butter, or so.
1/2 cup chopped onion
1 cup finely sliced carrots
1 large stalk celery, finely chopped
4 cups chicken stock
2 large baking potatoes, small chop
2 T. flour
1/2 cup water
2/3 cup whole milk
2 cups spinach
2 cups broccoli, small chop
2 cups grated cheddar cheese


Melt butter in pan, add onions, carrots, celery and saute over medium heat until tender, about 10-15 minutes. Add garlic and cook 1-2 more minutes. Add chicken stock and potatoes, bring to a boil and cook until potatoes are tender. Mix flour with water, add to pot and simmer until chowder is slightly thickened. Add milk, broccoli and spinach and cook until  broccoli is just tender. Stir in cheese, allow to melt and serve. The whole process will probably take about an hour to hour and a half. Soups alway taste better after they sit awhile, so make ahead if you choose. Serves 4-6 depending on size of serving.