Creamy Vegetable Soup with Potatoes, Broccoli, and Cheddar Recipe
This creamy vegetable soup is a comforting and rich blend of sautéed mirepoix, baby potatoes, broccoli, and corn, simmered in a flavorful chicken stock base and enriched with whole milk, heavy cream, and sharp Cheddar cheese. Perfect as a hearty lunch or cozy dinner, it’s an easy-to-make soup that combines fresh vegetables and creamy indulgence, served optionally with buttered bread and fresh herbs for an extra touch of warmth.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 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
Fats and Oils
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
Seasonings
- 1½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ¾ teaspoon black pepper
Liquids
- 3 cups chicken stock or broth
- 3 cups whole milk
- ½ cup heavy cream
Thickening and Cheese
- 6 tablespoons flour
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread
- Fresh herbs
Instructions
- Sauté aromatics: In a large heavy pot, heat 3 tablespoons of the butter and 1 tablespoon olive oil over medium heat. Add the mirepoix (carrots, celery, and onion) and minced garlic. Cook, stirring occasionally, until vegetables are softened and fragrant, about 5-7 minutes.
- Add potatoes and seasonings: Add the diced baby potatoes, Italian seasoning, salt, and pepper to the pot. Stir to combine and cook for about 2 minutes to start melding flavors.
- Pour in stock and simmer: Pour in 3 cups of chicken stock and bring the mixture to a boil. Reduce heat to a simmer and cook until potatoes are tender, around 15-20 minutes.
- Add broccoli and corn: Stir in the chopped broccoli florets and frozen corn. Continue simmering for an additional 5 minutes to heat vegetables thoroughly.
- Make the roux: In a separate small saucepan, melt remaining 2 tablespoons butter over medium heat. Whisk in 6 tablespoons flour and cook for 2-3 minutes, stirring constantly, until the mixture is golden and bubbly but not browned.
- Add milk and cream to roux: Gradually whisk 3 cups whole milk and ½ cup heavy cream into the roux. Cook, stirring frequently, until the mixture thickens and starts to bubble gently.
- Combine roux mixture with soup: Slowly pour the thickened milk and cream mixture into the pot with vegetables, stirring well to integrate. Heat through for a few minutes but do not boil.
- Add cheese and finish soup: Stir in 2 cups shredded sharp Cheddar cheese until fully melted and the soup is creamy and smooth. Adjust seasoning to taste.
- Serve: Ladle the creamy vegetable soup into bowls. Serve hot, optionally garnished with fresh herbs and accompanied by hearty buttered bread for dipping.
Notes
- For a vegetarian version, substitute chicken stock with vegetable broth.
- The soup can be refrigerated for up to 4 days and reheated gently on the stovetop, adding a splash of milk if needed to restore creaminess.
- For a thicker soup, reduce chicken stock to 2½ cups and increase flour to 7 tablespoons.
- Fresh herbs such as parsley or chives add a bright finish when sprinkled on top before serving.
- Feel free to swap in other seasonal vegetables like peas or spinach according to preference.
Keywords: creamy vegetable soup, potato soup, broccoli soup, cheddar cheese soup, easy vegetable soup, comfort food, winter soup