Description

This creamy vegetable soup combines a medley of tender sautéed vegetables, baby potatoes, and vibrant broccoli and corn, all simmered in a rich and cheesy milk-based broth. Enhanced with Italian seasoning and sharp cheddar cheese, this comforting soup is perfect for a cozy meal served with buttered bread and fresh herbs.

Ingredients

Scale

Vegetables

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

Fats & Oils

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil

Seasonings

2 teaspoons minced garlic
1 1/2 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon black pepper

Liquids & Dairy

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

Other

6 tablespoons all-purpose flour
2 cups shredded sharp Cheddar cheese

Optional for Serving

Hearty buttered bread
Fresh parsley or thyme

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 softened and fragrant. Add minced garlic and cook for another 30 seconds to release the flavor.
Cook Potatoes: Stir in the diced potatoes along with Italian seasoning, salt, and pepper. Pour in the chicken stock and bring the mixture to a boil over medium-high heat. Reduce the heat to medium, cover, and cook for 10 to 15 minutes until the potatoes and vegetables are crisp-tender.
Add Broccoli and Corn: Stir in the thawed, finely chopped broccoli florets and frozen corn. Cook for an additional 2 to 3 minutes until all vegetables are tender and heated through.
Make Cream Sauce: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Add the flour and whisk constantly for 1 minute to create a roux. Gradually pour in the whole milk while whisking continuously to prevent lumps. Cook the mixture, stirring constantly, until it thickens and gently boils. Stir in the heavy cream and remove from heat.
Add Cheese: Pour the milk and cream mixture into the soup, stirring well to combine. Lower the heat to low. Add the shredded sharp Cheddar cheese gradually, a handful at a time, stirring until each addition melts completely. Taste and adjust seasoning if needed.
Serve: Ladle the creamy vegetable soup into bowls and garnish with fresh parsley or thyme, if desired. Serve warm alongside hearty buttered bread for a satisfying meal. Enjoy!

Notes

Use chicken stock for a richer flavor or substitute with vegetable broth to make it vegetarian-friendly.
For a thicker soup, increase the flour to 7 tablespoons in the cream sauce step.
To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Fresh herbs like parsley or thyme enhance the flavor and presentation but are optional.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop to prevent curdling.

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

Keywords: creamy vegetable soup, broccoli soup, cheesy vegetable soup, comforting soup recipe, easy vegetable soup, homemade soup