Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe

There’s something truly comforting about a warm bowl of creamy soup, especially when it’s packed with fresh veggies and cheesy goodness. This Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe is exactly that kind of dish—rich, satisfying, and perfect for any chilly day. I first tried making it on a rainy afternoon, and let me tell you, it instantly became a family favorite that we crave over and over again.

What I love most about this soup is how the tender baby potatoes and vibrant broccoli blend with sharp cheddar to create layers of flavor and texture. It’s also a fantastic way to sneak in veggies without anyone batting an eye. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing starter, this Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe has you covered.

Ingredients You’ll Need

All these ingredients come together to create a harmonious balance of creamy, savory, and fresh notes. Picking quality items really makes a difference—you don’t need a long ingredient list to get bucketloads of flavor here.

• Unsalted butter: The secret to a rich base without overpowering saltiness.
• Olive oil: Combines with butter for depth and helps soften the vegetables gently.
• Mirepoix (carrots, celery, onion): This classic trio sets a flavorful foundation for the soup.
• Minced garlic: Adds that subtle kick and aromatic warmth.
• Baby potatoes (gold or red): Their creamy texture holds up beautifully without falling apart.
• Italian seasoning: For hints of rosemary, thyme, and oregano that brighten the dish.
• Salt and pepper: Crucial for balancing flavor—adjust to your taste as you cook.
• Chicken stock or broth: Use your favorite—homemade or store-bought—to make the soup comforting and layered.
• Frozen broccoli florets: No need to blanch first, just thaw and chop finely for even cooking.
• Frozen corn: Adds a subtle sweetness and exciting texture contrast.
• Flour: The thickening agent that helps create that creamy, velvety consistency.
• Whole milk: Brings smoothness without heaviness.
• Heavy cream: For that luscious finish that keeps the soup indulgent.
• Sharp Cheddar cheese: The star ingredient that melts perfectly, delivering a warm, tangy punch.
• Hearty buttered bread (optional): Ideal for dipping and soaking up every last drop.
• Fresh herbs (optional): Parsley or chives add a fresh pop of flavor and color at serving.

Variations

I like to mess around with this recipe depending on what’s in my fridge or pantry—it’s a super flexible base for several tasty variations. You should totally feel free to switch out veggies or tweak the richness to suit your mood.

• Vegetarian or vegan: Swap chicken stock for veggie broth and use plant-based butter, milk, and cheddar-style cheese to still get that creamy comfort.
• Spicy kick: Adding a pinch of cayenne or smoked paprika can make this soup excitingly zesty—perfect for when you want a little warmth beyond the creaminess.
• Extra veggies: Toss in diced bell peppers, zucchini, or even spinach for a boost of nutrients and color.
• Creamier version: Use all heavy cream instead of milk for an ultra indulgent treat if you’re in the mood for something rich.

How to Make Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe

Step 1: Sauté the Mirepoix and Garlic

Start by melting 3 tablespoons of unsalted butter with the olive oil in a large pot over medium heat. Add your diced carrots, celery, and onions, and cook them gently, stirring often, until they’re soft and fragrant—about 7 to 8 minutes. Don’t rush this; it builds the backbone flavor for your soup. Toss in the minced garlic and cook for another minute or so, being careful not to burn it, as burnt garlic will add bitterness.

Step 2: Cook the Baby Potatoes and Season

Next, add the diced baby potatoes to the pot along with Italian seasoning, salt, and pepper. Stir everything together for a few minutes so the potatoes get nicely coated. The potatoes add bulk and bite to the soup, so I recommend cutting them evenly to ensure they cook consistently. After the potatoes have been stirred in, pour in the chicken stock and bring it all to a simmer. Let it bubble gently for about 15 minutes, or until your potatoes are fork-tender.

Step 3: Add Broccoli, Corn, and Make the Roux

Once the potatoes are soft, add the thawed and finely chopped broccoli florets along with the frozen corn. Stir them in and let the soup continue to cook while you make your roux. Melt the remaining 2 tablespoons butter in a separate small saucepan, then whisk in the flour until smooth. Cook this mixture for about 2 minutes to get rid of the raw flour taste, stirring all the while.

Step 4: Combine Roux with Milk and Cream

Slowly pour in the whole milk while whisking constantly to avoid lumps. Keep whisking until the mixture thickens to a creamy consistency—this roux-infused milk will give your soup that luscious body. Then stir in the heavy cream. Now, blend this creamy mixture into your soup pot, stirring well. This is where your soup really starts feeling like silky comfort in a bowl.

Step 5: Add the Cheddar and Final Touches

Reduce the heat to low and gradually stir in the shredded sharp Cheddar cheese until melted and smooth. Taste your soup at this point—feel free to add a pinch more salt or pepper if it needs a little boost. Keep it on very low heat so the cheese melts without clumping or separating. And voilà, your Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe is ready to serve!

How to Serve Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe

Garnishes

I love sprinkling fresh chopped parsley or chives over the top—it adds a pop of color and a fresh flavor that cuts through the richness beautifully. Sometimes I like a tiny drizzle of good quality olive oil or a few crispy bacon bits if I’m feeling indulgent. A little cracked black pepper on top just before serving is always the perfect finishing touch.

Side Dishes

This soup is fantastic with crusty buttered bread, like a good sourdough or a rustic baguette. I often pair it with a simple green salad tossed in a lemon vinaigrette to add some brightness and contrast to the creamy soup. For a heartier meal, roasted chicken or a warm grilled cheese sandwich can round it out beautifully.

Creative Ways to Present

Whenever I’ve served this Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe for dinner parties, I love presenting it in individual bread bowls—it’s a showstopper and totally adds to that cozy vibe. Another fun idea is layering the soup with a sprinkle of extra cheddar and a dash of smoked paprika on top, then broiling it briefly for a bubbling cheesy crust right in your serving cups.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the fridge, where they keep beautifully for up to 3 days. The flavors actually deepen overnight, so I recommend making it a day ahead when possible. When you reheat, just warm it gently on the stove and stir occasionally to bring back the creaminess without breaking the cheese.

Freezing

If you want to freeze this soup, I suggest leaving out the cheese until reheating time. Freeze in portions using freezer-safe containers or bags, and it should last up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add in freshly shredded cheddar as you reheat gently—this keeps the texture and flavor just right.

Reheating

To reheat, I warm the soup slowly over low heat on the stovetop, stirring often to keep everything smooth and prevent the cheese from clumping. Adding a splash of milk if the soup feels too thick helps restore that creamy consistency. Avoid microwave reheating for large batches, as it can cause uneven heating and cheese separation.

FAQs

Final Thoughts

This Creamy Vegetable Soup with Baby Potatoes, Broccoli, and Cheddar Recipe has become one of my go-to comfort meals, especially when I want something nourishing and easy to prepare. It feels like a warm hug in a bowl, and I know you’ll enjoy making and sharing it as much as I do. Give it a try on your next cozy evening—you might just find yourself making it again and again.

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