Description

This creamy vegetable soup is a comforting and hearty dish made with a medley of fresh vegetables, rich dairy, and sharp Cheddar cheese. Perfect for chilly days, it features a flavorful base of sautéed mirepoix and tender baby potatoes, blended with a luscious cream sauce and finished with nutritious broccoli and sweet corn. Served warm with buttered bread and fresh herbs, this soup offers a delicious balance of texture and creamy indulgence.

Ingredients

Scale

Vegetables and Seasonings

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
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn

Liquids and Dairy

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

Fats and Thickeners

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
6 tablespoons all-purpose flour

Optional for Serving

Hearty buttered bread
Fresh herbs (parsley or thyme)

Instructions

Sauté Veggies: In a large pot, melt 1 tablespoon of butter along with 1 tablespoon of olive oil over medium heat. Add the diced carrots, celery, and yellow onion (mirepoix) and sauté for 5–7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the pot and cook for 10–15 minutes until the vegetables are crisp-tender. Add the thawed broccoli and frozen corn, and cook for an additional 2–3 minutes until 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 create a roux. Gradually pour in the whole milk, whisking continuously until the mixture is smooth. Continue cooking and stirring until the sauce thickens and begins to gently boil. Stir in the heavy cream, then remove the sauce from heat.
Add Cheese: Pour the prepared cream sauce into the soup pot and stir well to combine. Lower the heat and add shredded sharp Cheddar cheese a handful at a time, stirring continuously until the cheese is fully melted and the soup is smooth. Taste the soup and adjust seasoning with salt and pepper as needed.
Serve: Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or thyme, if desired. Serve warm with toasted and buttered hearty bread on the side for a satisfying meal. Enjoy your comforting homemade soup!

Notes

Use chicken stock for a richer flavor; vegetable broth can be substituted for a vegetarian option.
For a thicker soup, increase the flour by 1-2 tablespoons when making the cream sauce.
The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
To make this soup gluten-free, substitute the flour with a gluten-free all-purpose blend.
Fresh herbs like parsley or thyme add a bright finish but are optional.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soups And Stews
Method: Stovetop
Cuisine: American

Keywords: creamy vegetable soup, cheddar cheese soup, easy vegetable soup, comforting soup, broccoli soup, potato soup, hearty soup