A heartwarming, velvety soup packed with tender vegetables, creamy texture, and cheesy goodness—perfect for cozy nights or family meals.

2 tbsp unsalted butter (divided)

1 tbsp olive oil

1 cup diced carrots

1 cup diced celery

1 cup diced yellow onion

3 cloves garlic, minced

2 cups baby gold or red potatoes, diced

1 tsp Italian seasoning

Salt and black pepper, to taste

4 cups chicken stock or vegetable broth

2 cups frozen broccoli florets, thawed and finely chopped

1 cup frozen corn

1/4 cup all-purpose flour

2 cups whole milk

1/2 cup heavy cream

2 cups shredded sharp Cheddar cheese

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In a large pot over medium heat, melt 1 tbsp butter with olive oil. Add carrots, celery, and onion; sauté for 5–7 minutes until softened. Add garlic and cook for 30 seconds.
Add diced potatoes, Italian seasoning, salt, pepper, and broth. Bring to a boil, then reduce heat, cover, and simmer for 10–15 minutes until potatoes are tender.
Stir in broccoli and corn; cook for 2–3 minutes more until veggies are tender.
In a separate saucepan, melt remaining 1 tbsp butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in milk until smooth and thickened. Stir in heavy cream and remove from heat.
Pour the cream mixture into the soup pot. Reduce heat to low and gradually stir in shredded Cheddar until fully melted and the soup is creamy.
Taste and adjust seasonings with additional salt and pepper if needed.
Ladle into bowls, garnish with fresh parsley if desired, and serve hot with buttered bread.

For a vegetarian version, use vegetable broth.
Swap in different cheeses like Gouda or pepper jack for a flavor twist.
To make it dairy-free, use plant-based milk, cream, and cheese.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat gently on the stove and add a splash of broth or milk if too thick.