Description
A rich and creamy vegetable soup featuring a medley of sautéed mirepoix, tender baby potatoes, broccoli, and sweet corn. Enhanced with a luscious cheese-infused cream sauce, this comforting soup is perfect for cozy meals and garnished with fresh herbs and buttery bread for extra indulgence.
Ingredients
Vegetables and Aromatics
- 3 cups mirepoix (or 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)
- 2 cups frozen broccoli florets (thawed and finely chopped)
- 1 cup frozen corn
Fats and Oils
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Seasonings
- 1-1/2 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
Liquids
- 3 cups chicken stock (or broth)
- 3 cups whole milk
- 1/2 cup heavy cream
Thickener
- 6 tablespoons flour
Dairy
- 2 cups shredded sharp Cheddar cheese
Optional
- Hearty buttered bread (for serving)
- Fresh herbs such as parsley or thyme (for garnish)
Instructions
- Sauté Veggies: In a large pot over medium heat, melt 1 tablespoon of butter with olive oil. Add the diced carrots, celery, and onion (mirepoix) and sauté for 5 to 7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes: Stir in the diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock. Increase heat to medium-high and bring to a boil. Reduce heat to medium, cover, and simmer for 10 to 15 minutes until the vegetables are crisp-tender. Then, stir in the thawed broccoli and frozen corn and cook for 2 to 3 more minutes until heated through and tender.
- Make Cream Sauce: While the soup simmers, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and continue whisking constantly for 1 minute to cook the raw flour taste out. Gradually pour in the milk while whisking to avoid lumps. Cook, stirring constantly, until the mixture thickens and reaches a gentle boil. Stir in the heavy cream and remove from heat.
- Add Cheese: Pour the prepared milk mixture into the pot with the soup and stir well to combine. Lower the heat, and gradually add shredded Cheddar cheese a handful at a time, stirring to melt completely before adding more. Taste and adjust seasonings with additional salt and pepper if necessary.
- Serve: Ladle the creamy vegetable soup into bowls. Garnish with fresh parsley or thyme if desired. Serve warm alongside toasted and buttered hearty bread to complete the meal. Enjoy your comforting, cheesy vegetable soup!
Notes
- You can substitute chicken stock with vegetable broth to make this soup vegetarian friendly, though the original recipe uses chicken stock.
- To deepen flavor, consider roasting the potatoes before adding them to the soup.
- The soup can be made ahead and refrigerated; reheat gently, adding more milk if it thickens too much.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
- Adjust the cheese type based on preference – Monterey Jack or Gruyère offer delicious alternatives.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
