Description

This creamy vegetable soup is a comforting blend of tender baby potatoes, sautéed mirepoix, broccoli, and sweet corn, all enveloped in a luscious cheese and cream sauce. Perfect for a cozy meal, it combines fresh and frozen vegetables with a rich homemade cream sauce reinforced by sharp cheddar cheese, served best with buttered bread and fresh herbs.

Ingredients

Vegetables

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

Liquids & Broth

3 cups chicken stock (or broth)
3 cups whole milk
1/2 cup heavy cream

Fats & Oils

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil

Seasonings & Others

1-1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
6 tablespoons flour
2 cups shredded sharp Cheddar cheese

Optional Garnish & Serving

Hearty buttered bread (for serving)
Fresh herbs such as parsley or thyme (for garnish)

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Instructions

Sauté Veggies: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until they start to soften. Add the minced garlic and cook for an additional 30 seconds, allowing the flavor to develop.
Cook Potatoes: Add the diced baby potatoes to the pot along with Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce heat to medium. Cover and simmer for 10 to 15 minutes, or until the potatoes and vegetables are crisp-tender. Stir in the chopped thawed broccoli and frozen corn, cooking for 2 to 3 more minutes until everything is heated through and tender.
Make Cream Sauce: While the vegetables cook, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and whisk constantly for 1 minute to form a roux. Gradually pour in the milk, whisking continuously until smooth. Cook the mixture, stirring constantly, until it thickens and begins to gently boil. Stir in the heavy cream, then remove the saucepan from the heat.
Add Cheese: Pour the prepared milk and cream mixture into the pot with the vegetables. Stir well to combine. Lower the heat to low and add the shredded sharp Cheddar cheese a handful at a time, stirring until completely melted and incorporated into the soup. Taste and adjust the seasonings with additional salt or pepper as desired.
Serve: Ladle the creamy vegetable soup into bowls. Garnish with fresh parsley or thyme if desired, and serve alongside toasted, buttered bread for a hearty and comforting meal.

Notes

Chicken stock can be substituted with vegetable broth for a vegetarian option.
Make sure frozen broccoli is fully thawed and chopped finely to blend well into the soup.
The soup thickens as it cools; reheat gently and stir to restore creaminess.
For a lower-fat version, use milk with reduced fat and omit the heavy cream or use a lighter cream substitute.
Butter bread can be omitted or replaced with gluten-free bread if necessary.

Prep Time: 15 minutes
Cook Time: 38 minutes
Category: Soup
Method: Stovetop
Cuisine: American