Vegetable Soup Creamy (Print-Friendly Version)

A cozy mix of cheddar, broccoli, corn, and potatoes in a smooth, rich broth perfect for cool evenings.

# Ingredients List:

→ Oils and Fats

01 - 15 ml olive oil
02 - 70 g unsalted butter split up

→ Veggies

03 - 150 g frozen corn
04 - 150 g frozen broccoli florets, thawed and chopped small
05 - 2 tsp chopped garlic
06 - 300 g mirepoix (about 100 g each of diced carrots, celery, and yellow onion)
07 - 680 g baby potatoes cubed (roughly 4 cups)

→ Seasonings

08 - 3/4 tsp fresh black pepper
09 - 1 1/2 tsp Italian seasoning blend
10 - 3/4 tsp salt

→ Liquids

11 - 720 ml chicken broth

→ Thickeners

12 - 48 g plain flour

→ Dairy

13 - 220 g shredded sharp Cheddar cheese
14 - 720 ml whole milk
15 - 120 ml heavy cream

→ Optional Topper

16 - Buttered toast
17 - Fresh thyme or parsley

# Detailed Cooking Steps:

01 - Heat olive oil and 15 g butter in a big pot over medium heat. Toss in your diced carrots, celery, and onions. Let them cook for 5 to 7 minutes till they smell great and soften up. Then add your garlic and stir for half a minute.
02 - Mix in the diced baby potatoes, seasoning, salt, pepper, and chicken broth. Crank the heat to bring everything to a boil, then lower to medium and cover it. Let it simmer for 10 to 15 minutes till the veggies are just tender. Stir in the thawed broccoli and frozen corn. Let cook for 2 to 3 more minutes till hot.
03 - In a separate pan, melt the rest of the butter (55 g) over medium heat. Whisk in the flour without stopping for a minute to make a roux. Slowly add the milk while whisking to keep it smooth. Keep stirring till it thickens and lightly bubbles. Stir in the cream then take it off the heat.
04 - Pour your thickened milk mix into the pot with the veggies and stir well. Drop the heat to a low simmer. Add the shredded cheese bit by bit, stirring each time until melted. Taste and tweak the seasoning if you want.
05 - Spoon the soup into bowls and sprinkle with fresh herbs if you like. Serve it right away with a side of buttered toast if you want some crunch.

# Helpful Hints:

01 - Replace chicken broth with vegetable broth to go vegetarian.
02 - For a creamier feel, blend part of the soup with a stick blender before adding cheese.
03 - Feel free to change the amount of Cheddar to suit your taste.

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