Introduction

This creamy vegetable soup is a comforting blend of tender potatoes, broccoli, and sweet corn in a rich, cheesy broth. It’s easy to prepare and perfect for a cozy meal any day of the week.

A close-up of a bowl filled with creamy soup, showing a thick texture with small chunks of vegetables and meats in cream-colored broth. Inside the soup, layers of finely chopped orange carrots, green broccoli pieces, and light beige potatoes blend smoothly with bits of corn and ham. A spoon with a wooden handle lifts a spoonful of soup, highlighting its rich and hearty look. The bowl is black and sits on a white marbled surface with a piece of dark cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 tablespoons unsalted butter, divided
1 tablespoon olive oil
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)
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 (parsley or thyme), optional, for garnish

Instructions

Step 1: 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 to 7 minutes until softened. Add minced garlic and cook for 30 seconds more.
Step 2: 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. Cover and cook for 10 to 15 minutes, or until the vegetables are crisp-tender.
Step 3: Add the thawed broccoli and frozen corn to the pot. Cook for 2 to 3 minutes until the vegetables are tender and heated through.
Step 4: 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 form a roux.
Step 5: Slowly pour in the milk while whisking continuously until the mixture is smooth. Cook, stirring often, until the sauce thickens and reaches a gentle boil.
Step 6: Stir in the heavy cream and remove the saucepan from the heat.
Step 7: Pour the milk mixture into the pot with the vegetables and stir well. Reduce the heat to low. Add the shredded Cheddar cheese a handful at a time, stirring continuously until melted.
Step 8: Taste and adjust seasonings as needed. Serve the soup warm, garnished with fresh parsley or thyme, alongside toasted buttered bread if desired.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken stock.
Use sharp or mild Cheddar depending on your preferred flavor intensity.
Swap frozen corn for fresh sweet corn when in season for extra sweetness.
Add cooked, diced chicken or bacon for a heartier soup.
To make the soup dairy-free, use plant-based milk and omit the cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. You may need to add a splash of milk or broth to loosen the soup when reheating.

How to Serve

A white bowl filled with creamy soup containing small chunks of colorful vegetables like bright green broccoli florets, red tomato pieces, yellow corn kernels, and red potato chunks, all mixed in a smooth, thick, off-white broth with visible seasoning specks of black pepper. A silver spoon rests inside the soup on the right side of the bowl. The bowl sits on a white marbled surface, with fresh green parsley on the left and pieces of torn bread with a golden crust in the top right corner, while a dark blue cloth is partially visible in the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this soup?

Yes, this recipe is versatile. You can add vegetables like cauliflower, peas, or green beans depending on your preference and what you have on hand.

How do I prevent the soup from curdling when reheating?

Reheat the soup slowly over low heat and stir often. Avoid boiling the soup during reheating, as high heat can cause the dairy to curdle.