Description

This creamy vegetable soup combines tender baby potatoes, mirepoix vegetables, broccoli, and sweet corn in a rich cheddar cheese-infused cream sauce. Perfectly seasoned with Italian herbs and simmered to a comforting thickness, this soup is a hearty and flavorful dish ideal for a cozy lunch or dinner.

Ingredients

Scale

Vegetables and Stock

1 tablespoon unsalted butter
1 tablespoon olive oil
3 cups mirepoix (or 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, about 4 cups)
1½ teaspoons Italian seasoning
¾ teaspoon salt
¾ teaspoon pepper
3 cups chicken stock or broth
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn

Cream Sauce and Cheese

4 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk
½ cup heavy cream
2 cups shredded sharp Cheddar cheese

For Serving (Optional)

Hearty buttered bread
Fresh herbs such as parsley or thyme

Instructions

Sauté Veggies: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium. Cover and cook for 10 to 15 minutes or until the potatoes and vegetables are crisp-tender.
Add Remaining Vegetables: Stir in the thawed and finely chopped broccoli florets and frozen corn. Cook for an additional 2 to 3 minutes until the vegetables are tender and heated through.
Make Cream Sauce: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Slowly pour in the whole milk while whisking continuously until smooth. Continue stirring and cooking until the sauce thickens and begins to gently boil. Remove from heat and stir in the heavy cream.
Add Cheese: Pour the cream sauce into the soup pot and stir well to combine. Lower the heat and add the shredded sharp Cheddar cheese a handful at a time, stirring until the cheese is completely melted. Taste the soup and adjust seasonings with salt and pepper as needed.
Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired, and accompanied by toasted and buttered hearty bread for dipping and extra comfort.

Notes

You can substitute vegetable stock to make this soup vegetarian.
For a thicker or thinner consistency, adjust the amount of milk or stock according to your preference.
Fresh herbs such as parsley or thyme add a wonderful fresh flavor and visual appeal when garnished just before serving.
This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
To reheat, gently warm on the stovetop, stirring occasionally to prevent sticking or separation.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups And Stews
Method: Stovetop
Cuisine: American

Keywords: creamy vegetable soup, cheddar cheese soup, potato broccoli soup, comforting soup recipe, easy vegetable soup