Description
This Creamy Vegetable Soup is a rich, comforting bowl of goodness packed with tender baby potatoes, fresh vegetables, and sharp cheddar cheese. Perfect with hearty bread and fresh herbs, it’s a warming meal for any cozy night.
Ingredients
- 5 tablespoons unsalted butter, divided
- 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
- 1-1/2 pounds baby potatoes (gold or red), diced (about 4 cups)
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
- Hearty buttered bread, optional, for serving
- Fresh herbs, optional, for serving (parsley or thyme)
Instructions
- In a large pot, melt 3 tablespoons butter with olive oil over medium heat. Add mirepoix and sauté 5–6 minutes until softened.
- Add minced garlic and cook 1 minute until fragrant.
- Add diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are tender.
- Add chopped broccoli and corn; cook 3–5 minutes until heated through.
- In a separate saucepan, melt remaining butter and whisk in flour to make a roux. Gradually whisk in milk and heavy cream until smooth and slightly thickened.
- Stir creamy mixture into the soup. Add shredded Cheddar cheese and stir until melted and fully incorporated.
- Adjust seasoning to taste and serve hot with buttered bread and fresh herbs if desired.
Notes
- Use any combination of vegetables you have on hand for variation.
- Leftovers store in the fridge for up to 3 days and reheat gently on the stove.
- Optional: add a pinch of nutmeg for extra warmth and depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American-Inspired