Name: Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion); 1½ pounds baby gold or red potatoes, diced (about 4 cups); 2 cups frozen broccoli florets, thawed and finely chopped; 1 cup frozen corn; 2 teaspoons minced garlic; 5 tablespoons unsalted butter, divided; 1 tablespoon olive oil; 1½ teaspoons Italian seasoning; ¾ teaspoon salt; ¾ teaspoon black pepper; 3 cups chicken stock or broth; 3 cups whole milk; ½ cup heavy cream; 6 tablespoons flour; 2 cups shredded sharp Cheddar cheese; Hearty buttered bread; Fresh herbs

Let me tell you, this Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe is one of those cozy meals that can warm up even the chilliest evenings. I find it’s perfect when you want something comforting but still packed full of fresh vegetable goodness. The combo of tender potatoes, vibrant broccoli, and sharp cheddar makes every spoonful satisfying and rich without feeling too heavy.

What I really love about this Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe is how versatile it is. Whether you’re cozying up after a brisk walk or making a simple weeknight dinner, this soup hits the spot. Plus, it reheats beautifully, so you can make a big pot and enjoy leftovers that taste just as delightful the next day.

Ingredients You’ll Need

The ingredients here come together like a dream because each adds its own layer of flavor and texture. When you shop, fresh potatoes and quality cheddar really make a difference, so I recommend picking the best you can find.

Unsalted butter: Using unsalted lets you control the saltiness perfectly.
Olive oil: Adds a nice subtle fruitiness while sautéing the veggies.
Mirepoix (carrots, celery, onion): The classic trio that forms a fragrant, flavorful base.
Minced garlic: Just enough for that warm, savory kick.
Baby potatoes (gold or red): I like gold for their creamy texture, but reds hold shape nicely too.
Italian seasoning: A blend of herbs that adds depth without overpowering.
Salt and pepper: Essential for balancing all the flavors.
Chicken stock or broth: Use homemade if you can — it really elevates the soup.
Frozen broccoli florets: Thaw and chop finely so they blend perfectly.
Frozen corn: Adds a slight sweetness that contrasts beautifully with cheddar.
Flour: For thickening up the soup and making it beautifully creamy.
Whole milk: Provides a rich, velvety base.
Heavy cream: Just a splash makes it luxuriously smooth.
Shredded sharp Cheddar cheese: The star that brings the soup all together.
Buttered bread (optional): Perfect for dipping and soaking up every last bit.
Fresh herbs (optional): A sprinkle of parsley or chives livens it up beautifully.

Variations

I love making this recipe my own depending on what’s in the fridge or how I’m feeling. Don’t hesitate to tweak the vegetables or spices—it’s all about what you like.

Vegetarian: Swap chicken stock for vegetable broth. I usually do this on Meatless Mondays and it’s just as satisfying.
Extra veggies: I’ve added chopped kale, spinach, or even roasted bell peppers for an extra punch of flavor and nutrients.
Spice it up: A pinch of smoked paprika or cayenne adds a warming twist that some of my friends adore.
Dairy-free: Use coconut milk or cashew cream and dairy-free cheese. I tried this for a friend once, and it was surprisingly creamy and delicious.
Make it heartier: Toss in cooked shredded chicken or crispy bacon bits for a boost of protein.

How to Make Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe

Step 1: Sauté the Veggie Base

Start by heating 3 tablespoons of butter and the olive oil in a large pot over medium heat. Once the butter’s melted and foamy, toss in your mirepoix veggies—carrots, celery, and onions. Stir them gently for about 7-8 minutes until they’re soft and fragrant but not browned. Add your minced garlic and cook for another minute to release that amazing aroma—just watch it closely so it doesn’t burn.

Step 2: Cook the Potatoes with Seasonings

Next, add the diced baby potatoes right into the pot along with Italian seasoning, salt, and pepper. Give everything a good stir, then pour in the chicken stock. Bring it to a boil, reduce the heat, and let it simmer gently for about 15-20 minutes. You’re looking for the potatoes to become tender enough that a fork slides in easily.

Step 3: Add Broccoli and Corn

Now it’s time to stir in your chopped thawed broccoli and frozen corn. Let the soup simmer another 5 minutes so all those flavors blend nicely and the broccoli softens.

Step 4: Make the Creamy Roux

In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour until you get a smooth paste, cooking for about 2 minutes—this cooks out the raw flour taste. Gradually whisk in the milk and then the heavy cream, stirring constantly until it thickens and becomes velvety—usually about 4-5 minutes.

Step 5: Combine and Add Cheddar

Slowly stir the creamy mixture into your soup pot. Give it a few minutes on low heat for everything to meld. Finally, fold in the shredded sharp Cheddar cheese one handful at a time, stirring until melted and smooth. Be sure not to overheat or boil after adding cheese to avoid a grainy texture.

How to Serve Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe

A white bowl filled with creamy soup with many visible layers: small green broccoli pieces, red potato chunks, yellow corn kernels, orange carrot bits, and bits of celery all mixed in a thick, pale yellow broth sprinkled with black pepper. A silver spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with some fresh green parsley on the left and pieces of golden-brown bread on the upper right corner, and a folded dark blue cloth is partially visible on the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I’m a big fan of fresh herbs like chopped parsley or chives—they brighten up the richness perfectly. Sometimes I sprinkle a pinch of extra sharp cheddar on top or drizzle a little extra cream for a fancy finish.

Side Dishes

Nothing beats a chunk of hearty buttered bread alongside this soup. I often serve it with warm sourdough or crusty baguette—that way you can dip and soak up every drop. A simple green salad with a light vinaigrette also makes a lovely contrast.

Creative Ways to Present

For a dinner party, I like to serve this creamy vegetable soup in individual bread bowls. It makes for a fun presentation and everyone loves scooping out the bread soaked with cheesy soup. You could also top it with crispy croutons or a swirl of pesto for a gourmet touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and it usually keeps up to 4 days without losing that fresh homemade taste. The flavors tend to deepen overnight, which is a nice bonus.

Freezing

Freezing this soup works well but I recommend leaving out the cream if you plan to freeze it, as dairy can sometimes separate. Freeze the soup base, then add fresh cream and cheese when you reheat for best texture.

Reheating

When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. This keeps the cheesy goodness smooth and prevents curdling. If it thickens too much, just add a splash of milk or broth to loosen it up.

FAQs

Can I make this Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe vegan?

Absolutely! Swap chicken broth for vegetable broth, use plant-based milk like oat or almond milk, and replace the butter and cheddar with vegan alternatives. Just keep in mind texture differences and add a little nutritional yeast for cheesy flavor.
What’s the best way to get a smooth texture in this soup?

Cooking the potatoes until they’re very tender and using a roux (the butter-flour mix) to thicken helps create that silky texture. If you want it extra smooth, you can blend part or all of the soup before adding the cheese.
Can I use fresh broccoli instead of frozen?

Yes, fresh broccoli works wonderfully. Just chop it finely and add it toward the end of cooking so it stays tender but retains color and some texture.
Is this soup freezer-friendly with the cheese?

Cheese can sometimes change consistency after freezing, so I recommend adding sharp cheddar fresh when you reheat the soup. You can freeze the base soup without dairy to maintain the best texture.
How do I avoid the soup becoming grainy after adding cheese?

Make sure to add cheese off the heat or on very low heat, stirring slowly until melted. Avoid boiling after cheese is added, as that can cause the proteins to separate and lead to graininess.

Final Thoughts

This Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe holds a special place in my kitchen for its simple, satisfying goodness. It’s one of those meals that feels like a warm hug after a busy day, and I honestly never get tired of it. I hope you’ll give it a try soon—you might find it becoming your go-to comfort dinner too!