Description
A delicious and wholesome creamy vegetable soup that’s quick to prepare and perfect for chilly nights.
Ingredients
Scale
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 3 cups mirepoix (or 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, for serving – parsley or thyme)
Instructions
- In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes.
- Toss in the minced garlic and cook for an extra 30 seconds.
- Stir in the chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil, then reduce to medium. Cover and let simmer for 10–15 minutes until veggies are crisp-tender.
- Add in the thawed broccoli and frozen corn, cooking for another 2–3 minutes until heated through.
- In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour, whisking constantly for 1 minute.
- Slowly pour in the milk, whisking until smooth. Keep cooking, stirring until it thickens and gently comes to a boil.
- Remove from heat and stir in the heavy cream. Pour this creamy mixture into the soup pot and stir well.
- Lower the heat, adding Cheddar cheese a handful at a time, stirring until melted. Taste and adjust seasonings.
- Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered bread.
Notes
For extra flavor, consider adding fresh herbs and adjusting ingredients based on what you have on hand. Vegan options are available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 60mg