Cheesy Veggie Soup

Directions

1. Chop onion, thinly slice leek, and dice all veggies.
2. In a large saucepan, melt butter then cook onion, leek, and garlic, covered, for 5 minutes.
3. Add flour and cook for 2 minutes. Whisk in stock, making sure to stir well. Bring to a boil as you add remaining stock.
4. Stir in the rest of the vegetables, thyme, and bay leaf. Cook at a gentle roll, covered, for 35 minutes
5. Take out thyme branches and leaf, lower heat, and stir in cream.
6. After 5 minutes begin adding cheese by the handfuls, stirring the entire time and making sure cheese is melted before next addition.
7. Season with salt and pepper if needed. Serve warm.