Chicken and Vegetable Chowder

This is another one of my favorite soups from The Big Book of Soups and Stews.

1 cup chopped yellow onion
1 medium potato (about 1/2 pound), peeled and cubed
1 carrot, chopped
1 stalk celery, chopped
1 turnip, peeled and chopped (I've never added this)
1 clove garlic, sliced
1/4 cup uncooked long-grain white rice (I use brown)
4 cups chicken stock or broth
1 cup buttermilk or milk
2 cups cubed cooked chicken breast
1 cup grated Cheddar cheese
3/4 teaspoon salt
1/2 teaspoon dried thyme
pepper


In a large soup pot over high heat, bring vegetables, garlic, rice, and 3 cups of the stock to a boil. Reduce heat to medium-low and simmer, covered, until vegetables and rice are tender, about 20 minutes.

Transfer in batches to a food processor or blender, and blend the soup until slightly chunky. Return to pot. Stir in remaining 1 cup stock, buttermilk, chicken, cheese, salt, thyme, and pepper. Simmer, uncovered, until cheese melts and flavors are blended, about 10 minutes.