Description

This creamy vegetable soup is a comforting, flavorful blend of sautéed mirepoix vegetables, tender baby potatoes, broccoli, and sweet corn, all simmered in a rich cream sauce with sharp Cheddar cheese. Perfect for a cozy meal, it’s easy to prepare using stovetop cooking and can be served with hearty buttered bread and fresh herbs for added aroma and taste.

Ingredients

Scale

Vegetables and Aromatics

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 pepper
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn

Liquids and Dairy

3 cups chicken stock (or broth)
3 cups whole milk
½ cup heavy cream

Thickening 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 (mirepoix). Sauté the vegetables for 5 to 7 minutes until they soften and become aromatic. Add minced garlic and cook for 30 seconds more, stirring to avoid burning.
Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Increase heat to medium-high and bring the mixture to a boil. Then reduce heat to medium, cover, and let cook for 10 to 15 minutes until the vegetables are crisp-tender.
Add Broccoli and Corn: Stir in the thawed chopped broccoli and frozen corn. Cook for an additional 2 to 3 minutes until the vegetables are tender and heated through.
Make Cream Sauce: In a separate medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour constantly for 1 minute to create a roux. Slowly pour in the whole milk while whisking continuously until the mixture is smooth. Continue cooking and stirring until the sauce thickens and gently boils. Remove from heat and stir in the heavy cream.
Add Cheese: Pour the creamy milk mixture into the soup pot and stir well to combine. Lower the heat to low and add the shredded Cheddar cheese gradually, a handful at a time, stirring continuously until all the cheese has melted into the soup. Taste the soup and adjust seasoning if necessary.
Serve: Ladle the hot soup into bowls. Garnish with fresh parsley or thyme if desired. Serve alongside hearty buttered bread for a satisfying meal. Enjoy your creamy vegetable soup warm!

Notes

For a vegetarian version, substitute vegetable broth for chicken stock and use a vegetarian-friendly cheese.
If you prefer a smoother soup, use an immersion blender to partially blend before adding the cheese.
Thaw frozen broccoli completely and chop finely to ensure even cooking and texture.
Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
Adding the cheese gradually and stirring well prevents clumping and ensures a smooth cheesy texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soups And Stews
Method: Stovetop
Cuisine: American

Keywords: creamy vegetable soup, cheesy vegetable soup, baby potato soup, broccoli corn soup, comforting soup recipe