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This rich veggie soup is just right for chilly nights when you want something filling, warm, and cozy. It mixes soft potatoes, broccoli, sweet corn, and sharp cheddar in a smooth broth that feels like comfort in every spoonful. Perfect for big groups or making ahead for busy evenings.
I whipped this up first on a crisp fall night when the fridge was almost empty except some frozen broccoli and a couple potatoes. Came together quick and became a hit with the family right away.
What You Need
- 5 tablespoons unsalted butter split between cooking and roux: butter gives richness and smoothness so pick a good one
- 1 tablespoon olive oil: balances butter and softens veggies without burning
- 3 cups mirepoix it’s chopped carrots celery and onions: this classic mix adds deep savory flavor fresh ones work best
- 2 teaspoons minced garlic: toss in just before cooking so it doesn’t get bitter
- 1.5 pounds baby potatoes chopped about 4 cups: red or gold potatoes work well for their creamy feel and nice color
- 1.5 teaspoons Italian seasoning: adds herbal flavor fresh blend is best if you have it
- 3/4 teaspoon salt plus pepper to taste: seasoning it right is important adjust as you like
- 3 cups chicken stock: use veggie broth for a meat-free version
- 2 cups frozen broccoli florets thawed and chopped: frozen is fine here no need to buy fresh every time
- 1 cup frozen corn: sweetens naturally fresh corn’s good too but frozen is handy
- 6 tablespoons all-purpose flour: for thickening make sure it’s fresh for best results
- 3 cups whole milk: makes a creamy base full fat gives better flavor
- 1/2 cup heavy cream: adds smooth richness
- 2 cups sharp cheddar cheese shredded: sharp cheddar stands out in taste pick a block and shred for better melt
- Buttered crusty bread optional: homemade or fresh bakery bread is great on the side
- Fresh herbs like parsley or thyme optional: for garnish and freshness
How To Cook
- Start Your Base:
- In a big pot melt 1 tablespoon of butter with olive oil over medium heat. Add chopped carrots celery and onion and cook slowly for 5 to 7 minutes until softened and slightly browned. Now add the garlic and keep stirring for 30 seconds to bring out the aroma but don’t let it burn. This creates a flavorful foundation.
- Veggies Go In:
- Add potatoes Italian seasoning salt pepper and stock. Turn heat up to medium-high till it boils then lower it to medium. Cover and simmer for 10 to 15 minutes until potatoes are just tender. Toss in broccoli and corn then cook another 2 to 3 minutes till veggies are warmed through but still have a bit of bite. Timing’s key here to keep a nice texture.
- Fix That Roux:
- While veggies cook melt the rest of the butter (4 tablespoons) in another pan on medium heat. Sprinkle flour in and whisk for about a minute to cook out the raw taste. Slowly add milk while whisking so it stays smooth. Keep stirring as it thickens and comes to a light boil. Stir in cream and take it off the heat. This sauce makes the soup creamy and rich.
- Mix It All:
- Pour the creamy sauce into the pot with the veggies. Stir well to combine. Lower heat to low and add cheese bit by bit, stirring after each handful till melted and silky. Taste and tweak salt and pepper if needed. The cheese melts in slowly making the soup nice and velvety.
- Serve Up:
- Dish out the soup and if you like sprinkle some fresh herbs on top. Serve with buttered crusty bread for dipping. It adds a cozy finish that makes this meal extra comforting.
My favorite part? Watching the sharp cheddar slowly melt into the creamy broth. It takes me back to chilly Sundays when my mom used a similar thick veggie soup with plenty of cheese on top. It’s simple but made with love.
Keeping Leftovers
Keep leftovers in a sealed container in the fridge for up to 4 days. When warming up, gently heat on the stove and add a splash of milk if it feels too thick. Try to avoid microwaving so it stays creamy.
Switch It Up
Use half and half instead of heavy cream for a lighter touch. Try smoked gouda or Monterey jack for a different taste. Swap baby potatoes for sweet potatoes during fall for a twist.
Serving Suggestions
This soup is awesome with crusty bread or grilled cheese. Add a scoop of sour cream or some crispy bacon bits for extra yum. A fresh green salad with vinaigrette pairs well to cut through the creaminess.
This creamy veggie dish is a comforting and flexible meal that’s easy to pull off and sure to please everyone. Share the warmth and flavors with folks you care about.
Frequently Asked Cooking Questions
- → Is vegetable broth okay instead of chicken stock?
Definitely, vegetable broth works great if you want a vegetarian-friendly dish and it keeps the flavor nice and full without changing the texture.
- → How do I make the soup thicker or thinner?
Cook the milk and flour mix until it’s smooth and starting to thicken before adding it in to thicken your soup. For a thinner soup, slowly add more broth or milk till it feels right.
- → Can the soup be smoother?
You can partially blend the veggies with a hand blender before mixing in the cheese. That way it’s creamy but still has some chunks for a bit of texture.
- → What herbs work best with this?
Fresh thyme or parsley brighten the flavor and go well with the creamy cheese without being too strong.
- → Can I change the type of cheese?
For sure, using sharper or milder cheeses will change the flavor a bit. Adjust how much you add to get the taste you want.