Description
This creamy vegetable soup is a comforting and hearty dish, combining tender baby potatoes, broccoli, corn, and a flavorful mirepoix base. Enriched with sharp Cheddar cheese and cream, it delivers a smooth, velvety texture perfect for chilly days or a cozy meal. Serve it with buttered bread and fresh herbs for an extra touch of warmth.
Ingredients
Scale
Vegetables
- 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
- 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
- 2 teaspoons minced garlic
Cooking Fats
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Seasonings
- 1–1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Liquids
- 3 cups chicken stock or broth
- 3 cups whole milk
- 1/2 cup heavy cream
Thickening & Cheese
- 6 tablespoons flour
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread
- Fresh herbs
Instructions
- Sauté Mirepoix and Garlic: In a large pot over medium heat, melt 3 tablespoons of the unsalted butter with 1 tablespoon olive oil. Add the mirepoix (carrots, celery, onion) and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add Potatoes and Seasonings: Stir in the diced baby potatoes, Italian seasoning, salt, and pepper, mixing well to coat the vegetables evenly.
- Simmer with Broth: Pour in the 3 cups of chicken stock. Bring the mixture to a boil, then reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Add Broccoli and Corn: Stir in the chopped broccoli and frozen corn, cooking for an additional 5 minutes to heat through.
- Make the Roux: In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 1-2 minutes to form a roux without browning.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream into the roux. Cook, stirring frequently, until thickened and smooth, about 4-5 minutes.
- Combine Soup and Dairy Mixture: Slowly add the milk and cream mixture into the large pot with the vegetables, stirring to combine. Heat gently to warm through without boiling.
- Add Cheese and Melt: Stir in the shredded sharp Cheddar cheese until melted and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls. Serve hot with hearty buttered bread and garnish with fresh herbs if desired.
Notes
- You can substitute vegetable broth for chicken stock to make this soup vegetarian.
- For a smoother soup, blend part or all of it with an immersion blender before adding cheese.
- Adjust seasoning with additional salt and pepper to taste.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: creamy vegetable soup, cheesy potato soup, broccoli corn soup, comforting soup, homemade vegetable soup