Introduction

This creamy vegetable soup is a comforting and hearty option perfect for any chilly day. Packed with tender potatoes, broccoli, and corn in a rich cheesy broth, it’s a flavorful way to enjoy vegetables. Simple to make and wonderfully satisfying, this soup pairs beautifully with buttered bread.

A white bowl filled with creamy vegetable chowder, showing a thick light beige broth layered with small chunks of red potatoes, bright green broccoli florets, orange carrots, yellow corn kernels, and bits of celery, all textured with visible black pepper flakes. A silver spoon rests inside the bowl on the right side, partially submerged in the soup. In the background, there is fresh green parsley in the upper left corner and pieces of bread with a golden crust on the upper right, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
3 cups mirepoix (or use 1 cup diced carrots, 1 cup diced celery, and 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
6 tablespoons flour
3 cups whole milk
1/2 cup heavy cream
2 cups shredded sharp Cheddar cheese
Hearty buttered bread (optional, for serving)
Fresh herbs (optional, parsley or thyme, for serving)

Instructions

Step 1: In a large pot, melt 1 tablespoon butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Step 2: Stir in diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and simmer for 10 to 15 minutes until the vegetables are crisp-tender.
Step 3: Add thawed chopped broccoli and frozen corn to the pot. Cook for an additional 2 to 3 minutes until heated through and tender.
Step 4: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in flour and cook constantly for 1 minute to form a roux.
Step 5: Gradually pour in the milk while whisking continuously until smooth. Cook, stirring often, until the mixture thickens and just begins to boil. Remove from heat and stir in heavy cream.
Step 6: Pour the milk and cream mixture into the soup pot. Stir well to combine. Lower the heat to low, add shredded Cheddar cheese a handful at a time, stirring until melted and smooth.
Step 7: Taste and adjust seasonings as needed. Serve the soup warm, garnished with fresh parsley or thyme, and alongside buttered bread if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Use sharp or extra-sharp Cheddar cheese for a bolder flavor.
Try adding other vegetables like peas or green beans for extra color and texture.
To make the soup gluten-free, replace flour with a gluten-free thickener such as cornstarch.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when refrigerated, add a splash of milk or broth while reheating to restore the creamy consistency.

How to Serve

A white bowl filled with creamy soup showing many colorful chunks inside; the soup has a smooth, thick light beige base speckled with black pepper and herbs. Visible pieces include green broccoli florets, orange carrot cubes, yellow corn kernels, small red potato chunks, and white mushroom slices, all evenly mixed. A silver spoon is placed on the right side inside the bowl, partially submerged in the soup. The background features a white marbled surface with a piece of bread in the top right corner and bright green parsley on the left side, while a folded blue-grey cloth is seen in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works well. Simply chop it finely and add it in the last few minutes of cooking to retain some texture.

Can this soup be made dairy-free?

To make a dairy-free version, substitute the butter with olive oil or a dairy-free spread, use a plant-based milk like almond or oat milk, and omit the cheese or use a dairy-free cheese alternative.

Creamy Vegetable Soup with Potatoes, Broccoli, Corn, and Cheddar Recipe

Print Recipe

★★★★★

4.6 from 102 reviews

This Creamy Vegetable Soup is a comforting blend of tender baby potatoes, vibrant broccoli, sweet corn, and a rich, cheesy cream sauce. Perfect for a cozy meal, it combines sautéed mirepoix vegetables with a homemade creamy base, finished with sharp Cheddar cheese and fresh herbs for a flavorful touch. Serve it with hearty buttered bread for a complete, satisfying dish.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Low Salt

Ingredients

Scale

Vegetables and Broth

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
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)
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
6 tablespoons flour
3 cups whole milk
1/2 cup heavy cream

Finishing

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

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 (mirepoix). Sauté for 5 to 7 minutes until the vegetables are softened and fragrant. Add the minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
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 vegetables are crisp-tender.
Add Broccoli and Corn: Stir in the thawed broccoli and frozen corn. Continue cooking for 2 to 3 minutes until these vegetables are tender and heated through.
Make Cream Sauce: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour continuously for 1 minute to form a roux. Gradually pour in the whole milk, whisking constantly until the mixture is smooth. Continue cooking and stirring until the sauce thickens and just begins to boil. Stir in the heavy cream, then remove from heat.
Incorporate Cream Sauce and Cheese: Pour the prepared cream sauce into the soup pot and stir well to combine. Lower the heat, then add the shredded sharp Cheddar cheese a handful at a time, stirring continuously until the cheese is melted and the soup is creamy. Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired. Accompany it with toasted and buttered bread for a hearty, comforting meal. Enjoy!

Notes

You can substitute chicken stock with vegetable broth to make this soup vegetarian.
For a smoother texture, you can partially blend the soup before adding the cream sauce and cheese.
Adjust the thickness of the soup by adding more milk or stock if it becomes too thick.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
Adding fresh herbs like thyme or parsley at the end enhances the overall flavor and freshness.

Keywords: creamy vegetable soup, cheesy vegetable soup, baby potatoes soup, broccoli corn soup, comfort soup recipe