Name: Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe
Prep time: 15 min
Cook time: 38 min
Total time: 53 min
Cuisine: American
Ingredients: 3 cups mirepoix (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); 2 cups frozen broccoli florets (thawed and finely chopped); 1 cup frozen corn; 3 cups chicken stock (or broth); 3 cups whole milk; 1/2 cup heavy cream; 5 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 1-1/2 teaspoons Italian seasoning; 3/4 teaspoon salt; 3/4 teaspoon pepper; 6 tablespoons flour; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread (for serving); Fresh herbs such as parsley or thyme (for garnish)

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If you’re craving a comforting, cozy bowl that feels like a warm hug on a chilly day, then this Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe is about to become your new favorite. It’s a luscious blend of tender potatoes, vibrant broccoli, sweet corn, and sharp cheddar cheese all swimming in a rich, velvety broth. Each spoonful offers a perfect balance of textures and flavors that make this soup unbelievably satisfying and utterly delicious. Trust me, once you try this recipe, you’ll want to make it again and again!

Ingredients You’ll Need

A top-down view of a white pot filled with three layers of cooked vegetables: bright orange carrot slices, light green celery pieces, and small diced translucent onions, all mixed evenly with a slight shine from cooking oil. The pot rests on a white marbled surface, and the colors of the vegetables stand out clearly inside the pot. photo taken with an iphone --ar 4:5 --v 7

Keeping it simple is the secret to this soup’s success. Each ingredient plays a crucial role — from the softness of the potatoes to the fresh bite of broccoli, and the creamy, cheesy finish that ties everything together beautifully.

Unsalted butter (5 tablespoons, divided): Adds richness and helps create the creamy roux base for the soup.
Olive oil (1 tablespoon): Used to sauté the aromatics gently, adding a lovely depth of flavor.
Mirepoix (3 cups): A classic mix of diced carrots, celery, and yellow onion that forms the flavorful foundation.
Minced garlic (2 teaspoons): Adds a subtle, savory kick without overpowering the other vegetables.
Baby potatoes (1.5 pounds, diced): Their creamy texture really makes the soup hearty and satisfying.
Italian seasoning (1.5 teaspoons): Brings a gentle herbal note that rounds out the soup wonderfully.
Salt and pepper (¾ teaspoon each): Essential for seasoning that brightens all the other ingredients.
Chicken stock (3 cups): Creates a flavorful broth base; vegetable stock works too for a vegetarian version.
Frozen broccoli florets (2 cups, thawed and chopped): Adds vibrant green color and a delightful fresh bite.
Frozen corn (1 cup): Sweet little bursts that give the soup a playful twist.
Flour (6 tablespoons): Used in the roux to thicken the soup to that perfect creamy consistency.
Whole milk (3 cups): Provides the milky liquid body for the creamy base.
Heavy cream (½ cup): Adds extra silkiness and indulgence.
Sharp Cheddar cheese (2 cups, shredded): Melts into the soup for that irresistible cheesy goodness.
Hearty buttered bread (optional): Perfect for dipping and soaking up every last bit of soup.
Fresh herbs (optional): Parsley or thyme for a bright, fresh garnish.

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

Step 1: Sauté the Aromatics and Veggies

Start by melting 1 tablespoon of butter alongside the olive oil in a large pot over medium heat. Toss in your diced carrots, celery, and onion—this classic mirepoix forms the flavor base that makes your soup sing. Sauté for about 5 to 7 minutes until the vegetables soften and give off their natural sweetness. Then stir in the garlic and cook it for just 30 seconds to release its aroma without burning.

Step 2: Cook the Potatoes in Seasoned Stock

Next, add your diced baby potatoes, Italian seasoning, salt, and pepper to the pot. Pour in the chicken stock and bring the mixture to a lively boil over medium-high heat. Once boiling, lower to medium, cover the pot, and let everything cook until the potatoes and carrots are tender but still have a gentle bite—about 10 to 15 minutes. Then stir in the finely chopped broccoli and frozen corn, cooking for another 2 to 3 minutes so they heat through without losing their vibrant color or texture.

Step 3: Whip Up the Creamy Sauce

While your veggies cook, it’s time to build the soup’s luscious cream base. In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour, whisking constantly for about a minute to make a smooth roux without lumps. Slowly pour in the whole milk, continuing to whisk so it stays silky and smooth. Keep cooking this mixture, stirring constantly, until it thickens and just reaches a gentle boil. Finish this part by stirring in the heavy cream, then take the pan off the heat.

Step 4: Melt in the Cheese and Combine Everything

Pour the creamy milk mixture into your pot with the vegetables. Stir everything well to combine. Lower the heat to gentle warmth and add in the sharp Cheddar cheese a handful at a time, stirring until it melts completely before adding more. This way, you get a silky, cheesy soup with just the right amount of gooey texture. Don’t forget to taste at this stage and adjust salt and pepper if needed—this soup is all about layers of flavor coming together.

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

The image shows a round wooden bowl filled with a creamy soup that has a light orange color. The soup contains visible chopped vegetables like green celery and orange carrots, along with small pieces of pinkish-red bacon. On top, there are some sprinkled fresh green herbs and a bit of black pepper, adding texture. Next to the bowl, there are two slices of light-colored bread with a soft, airy texture. The whole scene is set on a white marbled surface with a large spoon and a textured cloth partially visible. The lighting is bright and natural, making the dish look warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like parsley or thyme are a perfect finishing touch, adding a pop of color and a hint of freshness that balances the richness of the soup. You can also sprinkle a little extra shredded cheddar on top if you want a cheesy crown. A swirl of cream or a sprinkle of black pepper enhances the presentation and flavor beautifully.

Side Dishes

This soup loves good company. Serve it alongside hearty buttered bread or warm crusty rolls so you can dunk and savor every last drop. A crisp side salad with a light vinaigrette is also a great complement, offering a refreshing crispness that contrasts the soup’s creamy texture.

Creative Ways to Present

For a special occasion, serve the soup in individual bread bowls for an irresistible presentation. You could also top with crispy fried shallots or toasted breadcrumbs for an exciting crunch. Offering a few hot sauce or chili flakes on the side can let guests personalize the heat level, adding an extra layer of fun to the meal.

Make Ahead and Storage

Storing Leftovers

Your Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe keeps beautifully in the fridge for up to 4 days when stored in an airtight container. Give it a good stir before reheating, as the ingredients may settle or thicken slightly.

Freezing

Freezing is an option, but since the soup contains milk and cream, the texture might change slightly upon thawing. If you choose to freeze it, do so in a freezer-safe container and consume within 2 months for the best quality. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat the soup slowly on the stove over low to medium heat, stirring frequently to prevent sticking or burning. If it thickens too much, add a splash of milk or stock to loosen it back up. Avoid microwaving on high heat to maintain the smooth texture.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap out the chicken stock for a rich vegetable stock, and you’ll have a completely vegetarian Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe that tastes just as comforting and delicious.

Can I use fresh vegetables instead of frozen?

Yes, fresh broccoli and corn can easily replace frozen. Just chop and add the broccoli towards the end so it stays tender-crisp, and either cook fresh corn kernels briefly or add them with the rest of the veggies.

What if I want a lighter version of this soup?

You can substitute the whole milk and heavy cream with lower-fat milk or a mixture of milk and half-and-half. Keep the cheddar but consider using a sharp version so you get plenty of flavor with less cheese.

How can I make this soup gluten-free?

To make a gluten-free version of this Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe, simply replace the flour with a gluten-free flour blend or cornstarch slurry when making the cream sauce.

Is this soup good for meal prep?

Yes, this soup is fantastic for meal prep. It reheats well and makes a great packed lunch or weeknight dinner. Just remember to store it in airtight containers and heat gently to keep the creamy texture perfect.

Final Thoughts

I truly hope you give this Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe a try soon. It’s the kind of wholesome, soul-satisfying meal that warms you from the inside out, perfect for sharing with loved ones or savoring on your own. Once you’ve made it, I have a feeling it’ll become one of those dishes you turn to anytime you want something comforting, cheesy, and just downright delicious.