Description
This Creamy Vegetable Soup is a comforting and hearty meal made with a savory blend of mirepoix, baby potatoes, broccoli, and corn in a rich cheddar cheese cream sauce. Perfect for chilly days, it’s easy to prepare on the stovetop and can be served with buttered bread for a satisfying lunch or dinner.
Ingredients
Scale
Vegetables and Seasonings
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 2 teaspoons minced garlic
- 1½ pounds baby potatoes (gold or red), diced (4 cups)
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon pepper
- 2 cups frozen broccoli florets (thawed and finely chopped)
- 1 cup frozen corn
Liquids and Fats
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 3 cups chicken stock (or broth)
- 3 cups whole milk
- ½ cup heavy cream
Thickener and Cheese
- 6 tablespoons flour
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread
- Fresh herbs (parsley or thyme)
Instructions
- Sauté Veggies: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion, sautéing for 5 to 7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Cook Potatoes: Stir in diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium heat. Cover the pot and cook for 10 to 15 minutes until the vegetables are crisp-tender. Add the thawed broccoli and frozen corn, cooking for an additional 2 to 3 minutes until tender and heated through.
- Make Cream Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly pour in the milk while whisking to prevent lumps. Continue stirring and cooking until the mixture thickens and gently boils. Stir in the heavy cream and remove from heat.
- Add Cheese: Pour the cream sauce into the vegetable soup and stir well to combine. Lower the heat and gradually add shredded Cheddar cheese, stirring continuously until melted and smooth. Taste the soup and adjust seasoning as needed.
- Serve: Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or thyme if desired. Serve warm alongside toasted and buttered bread for a complete meal. Enjoy!
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth and use vegetarian-friendly cheese.
- To make the soup gluten-free, use gluten-free flour or cornstarch as a thickener.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop, stirring occasionally to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soups And Stews
- Method: Stovetop
- Cuisine: American
Keywords: Creamy vegetable soup, cheddar vegetable soup, potato broccoli soup, winter soup, easy vegetable soup recipe
