Description

This Creamy Vegetable Soup is a comforting blend of sautéed mirepoix, tender baby potatoes, broccoli, and corn simmered in a rich and velvety cheese-infused cream sauce. Perfect for a cozy lunch or dinner, this soup pairs wonderfully with buttered bread and fresh herbs for added brightness.

Ingredients

Scale

Vegetables and Broth

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
3 cups mirepoix (or 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
3 cups chicken stock (or broth)
2 cups frozen broccoli florets (thawed and finely chopped)
1 cup frozen corn

Cream Sauce

4 tablespoons unsalted butter (remaining from total 5 tablespoons)
6 tablespoons flour
3 cups whole milk
1/2 cup heavy cream

Cheese and Garnish

2 cups shredded sharp Cheddar cheese
Hearty buttered bread (optional, for serving)
Fresh herbs (optional, parsley or thyme)

Instructions

Sauté Veggies: In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion (the mirepoix). Sauté for 5 to 7 minutes until vegetables are softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
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 heat to medium, cover, and cook for 10 to 15 minutes until the potatoes and other vegetables are crisp-tender. Add the thawed broccoli and frozen corn, cooking for 2 to 3 more minutes until the vegetables are tender and heated through.
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 form a roux. Slowly pour in the whole milk, whisking until smooth. Continue to cook, stirring constantly until the mixture thickens and comes to a gentle boil. Stir in heavy cream and remove from heat.
Add Cheese: Pour the cream sauce into the soup pot and stir well to combine. Lower the heat to low and add the shredded sharp Cheddar cheese a handful at a time, stirring until fully melted. Taste the soup and adjust seasonings as needed with additional salt and pepper.
Serve: Ladle the soup into bowls and garnish with fresh parsley or thyme if desired. Serve warm alongside toasted and buttered bread for a hearty and satisfying meal. Enjoy!

Notes

For a vegetarian version, substitute chicken stock with vegetable stock.
To make the soup gluten-free, use gluten-free flour or cornstarch for the roux.
Feel free to swap cheddar cheese for another sharp cheese like Gruyère for a different flavor profile.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
This soup freezes well without the cheese; add fresh cheese when reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups And Stews
Method: Stovetop
Cuisine: American

Keywords: Creamy vegetable soup, cheddar cheese soup, comforting vegetable soup, broccoli and potato soup, easy stovetop soup