Creamy Vegetable Soup
A comforting and hearty soup packed with vegetables and cheesy goodness, perfect for a cozy meal.
Ingredients
Butter and Oil
- 5 tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
Vegetables and Seasonings
- 3 cups mirepoix or use diced carrots, celery, and onion
- 2 teaspoons minced garlic
- 1.5 pounds baby potatoes diced
- 1.5 teaspoons Italian seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 cups chicken stock or broth
Frozen Vegetables
- 2 cups frozen broccoli florets thawed and finely chopped
- 1 cup frozen corn
Cream and Cheese
- 6 tablespoons flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups shredded sharp Cheddar cheese
Optional for Serving
- Hearty buttered bread optional
- Fresh herbs optional, for garnish
Instructions
- Melt 1 tablespoon of butter with olive oil in a large pot. Sauté mirepoix until softened, then add garlic.
- Add potatoes, seasonings, and chicken stock. Boil, then simmer for 10–15 minutes. Stir in broccoli and corn.
- Melt remaining butter in a saucepan, whisk in flour, then gradually add warmed milk and heavy cream, stirring until thickened.
- Combine the creamy mixture with the vegetable base and add shredded cheese until melted. Serve warm with optional herbs.
Notes
For a thicker soup, blend a portion before adding cheese.