Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 5 tablespoons unsalted butter (divided); 1 tablespoon olive oil; 3 cups mirepoix (or use 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, 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))

Description

This hearty creamy vegetable soup is perfect for a cozy meal. Packed with flavor and nutrients!

Ingredients

Scale

5 tablespoons unsalted butter (divided)
1 tablespoon olive oil
3 cups mirepoix (or use 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, 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))

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Instructions

In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.
Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.
Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.
Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!

Notes

Note 1: You can use chicken stock or broth based on your preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 10g
Cholesterol: 60mg