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