Description

This Creamy Vegetable Soup is a comforting and hearty dish featuring tender potatoes, broccoli, corn, and a rich, cheesy cream sauce. Perfect for a cozy meal, it’s made by sautéing aromatic veggies, simmering potatoes and broth to soften, then incorporating a velvety cheese sauce and fresh herbs for garnish.

Ingredients

Scale

Vegetables & Aromatics

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 & Dairy

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

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
Hearty buttered bread (optional, for serving)
Fresh herbs (optional, parsley or thyme for garnish)

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. Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
Cook Potatoes: Add the diced potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium. Cover the pot and let it cook for 10 to 15 minutes, or until the potatoes and vegetables are crisp-tender. Stir in the thawed broccoli and frozen corn, cooking for 2 to 3 more minutes until all vegetables are tender and heated through.
Make Cream Sauce: While the soup cooks, 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 the mixture is smooth. Continue cooking and stirring until the sauce thickens and starts to gently boil. Remove from heat and stir in the heavy cream.
Add Cheese: Pour the prepared cream sauce into the soup pot and stir well to combine. Lower the heat and add the shredded Cheddar cheese a handful at a time, stirring until the cheese is fully melted and the soup is creamy. Taste and adjust seasonings as needed.
Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve warm alongside toasted and buttered hearty bread for a satisfying meal.

Notes

You can substitute chicken stock with vegetable broth to keep the soup vegetarian.
For a thicker soup, reduce the amount of stock or add more flour to the cream sauce.
Leftover soup keeps well refrigerated for 3-4 days or can be frozen for up to 2 months.
Adjust salt and pepper seasoning at the end based on your taste preference.
Using sharp Cheddar cheese ensures a bold flavor and smooth melting texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: creamy vegetable soup, easy vegetable soup, cheesy vegetable soup, broccoli potato soup, comfort food, hearty soup, stovetop soup