Description
This creamy vegetable soup is a comforting blend of savory baby potatoes, broccoli, and corn in a rich, cheesy broth made with whole milk, heavy cream, and sharp cheddar cheese. Enhanced with a classic mirepoix base and Italian seasoning, it delivers a velvety texture and deep flavor perfect for a cozy meal. Served with hearty buttered bread and fresh herbs, it’s a nourishing and satisfying dish ideal for any season.
Ingredients
Scale
Base Ingredients
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
- 2 teaspoons minced garlic
- 1½ pounds baby potatoes (gold or red), diced (about 4 cups)
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
- 3 cups chicken stock or broth
Vegetables
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
Dairy and Thickening
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- ½ cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread
- Fresh herbs (such as parsley or chives)
Instructions
- Prepare the Mirepoix: Heat 3 tablespoons of unsalted butter and 1 tablespoon olive oil in a large pot over medium heat. Add the diced carrots, celery, and onion (or mirepoix) and sauté until the vegetables are softened and translucent, about 5-7 minutes.
- Add Garlic and Potatoes: Stir in 2 teaspoons minced garlic and cook for 1 minute until fragrant. Then add diced baby potatoes, Italian seasoning, salt, and pepper. Stir to combine all ingredients well.
- Simmer with Broth: Pour in 3 cups of chicken stock or broth. Bring the mixture to a boil, then reduce heat and simmer gently until the potatoes are tender, about 15-20 minutes.
- Add Broccoli and Corn: Once potatoes are soft, stir in the thawed and chopped broccoli florets and frozen corn. Cook for another 5 minutes to heat through.
- Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in 6 tablespoons of flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
- Incorporate Milk and Cream: Slowly add 3 cups of whole milk to the roux, whisking continuously to avoid lumps. Add ½ cup heavy cream and continue to whisk until the mixture thickens into a creamy sauce.
- Combine and Thicken the Soup: Pour the creamy milk mixture into the pot with vegetables. Stir well to combine and cook for an additional 5 minutes, allowing the soup to thicken further.
- Add Cheese: Remove the pot from heat and stir in 2 cups of shredded sharp Cheddar cheese until melted and fully incorporated.
- Serve: Ladle the creamy vegetable soup into bowls. Serve with hearty buttered bread and garnish with fresh herbs if desired.
Notes
- Use chicken stock or broth for best flavor, but vegetable broth can be substituted to make the soup vegetarian.
- To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- For a richer flavor, allow the soup to rest for 10 minutes before serving to let flavors meld.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the dairy.
Keywords: creamy vegetable soup, potato broccoli soup, cheddar cheese soup, comforting soup recipe, easy creamy soup