Ingredients
Vegetables and Base
- 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)
- 2 cups frozen broccoli florets, thawed and finely chopped
- 1 cup frozen corn
Seasonings and Liquids
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth (or vegetable broth for vegetarian option)
Dairy and Thickener
- 5 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional Serving
- Hearty buttered bread
- Fresh herbs (parsley or thyme)
Instructions
- Sauté the Mirepoix: In a large pot, melt 1 tablespoon of butter with the olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 5–7 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Cook the Vegetables: Stir in the diced potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring the mixture to a boil over medium-high heat, then reduce to medium heat. Cover and cook for 10–15 minutes until the potatoes are crisp-tender. Add the thawed broccoli and frozen corn, cooking for another 2–3 minutes until vegetables are tender and heated through.
- Make the Creamy Roux: Meanwhile, in a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute to cook the raw flavor out. Slowly pour in the milk, whisking continuously until smooth. Cook, stirring constantly, until the mixture thickens and just begins to gently boil. Stir in the heavy cream and remove from heat.
- Combine and Finish the Soup: Pour the creamy milk mixture into the soup pot and stir well. Lower the heat and add the shredded Cheddar cheese in handfuls, stirring until melted and smooth. Taste the soup and adjust seasonings with additional salt or pepper if needed.
- Serve: Serve the soup warm, garnished with fresh parsley or thyme if desired, alongside toasted and buttered bread for a hearty meal. Enjoy your creamy vegetable soup!
Notes
- Note 1: For a vegetarian version, substitute chicken stock with vegetable broth.
- Storage: Cool soup completely before storing. Refrigerate up to 4 days.
- Freezing: Freeze for up to 3 months, leaving space for expansion.
- Reheat: Thaw in refrigerator overnight and warm gently on low heat, stirring occasionally. Add a splash of broth if soup is too thick.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Dinner, Soup, Vegetarian
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
