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Creamy Vegetable Soup

A comforting blend of vibrant vegetables in a creamy broth, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 5 tablespoons unsalted butter (divided) Adds rich flavor and creaminess.
  • 1 tablespoon olive oil Provides healthy fats and enhances flavor.
  • 3 cups mirepoix A fragrant mix of vegetables, or 1 cup each of diced carrots, celery, and yellow onion.
  • 2 teaspoons minced garlic Brings an aromatic touch.
  • 1.5 pounds baby potatoes (gold or red, diced) Offers hearty texture.
  • 1.5 teaspoons Italian seasoning Adds depth and complexity.
  • 3/4 teaspoon salt Enhances flavors.
  • 3/4 teaspoon pepper Adds a hint of heat.
  • 3 cups chicken stock (or broth) Flavorful base for the soup.
  • 2 cups frozen broccoli florets (thawed and finely chopped) For color and nutrition.
  • 1 cup frozen corn Adds sweetness.
  • 6 tablespoons flour Helps to thicken the soup's texture.
  • 3 cups whole milk Creates a creamy base.
  • 1/2 cup heavy cream Enhances creaminess.
  • 2 cups shredded sharp Cheddar cheese Provides cheesy flavor.
Optional Serving Suggestions
  • to taste hearty buttered bread For serving.
  • to taste fresh herbs (parsley or thyme) For garnish.

Method
 

Preparation
  1. In a large pot, melt 1 tablespoon of butter along with olive oil over medium heat.
  2. Add diced carrots, celery, and onion. Sauté for about 5–7 minutes until softened.
  3. Stir in minced garlic and cook for 30 seconds.
  4. Add chopped potatoes, sprinkle in Italian seasoning, salt, and pepper.
  5. Pour in chicken stock and bring to a boil. Reduce to medium heat and simmer for 10–15 minutes.
  6. Stir in broccoli and corn. Cook for another 2–3 minutes.
Making the Creamy Base
  1. In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.
  2. Whisk in the flour and cook for 1 minute to create a roux.
  3. Gradually pour in the milk, whisking until smooth and thickened.
  4. Add heavy cream and remove from heat.
Combine and Serve
  1. Pour the creamy mixture into the soup pot and stir well.
  2. Gradually add Cheddar cheese, stirring until melted.
  3. Taste and adjust seasonings as needed.
  4. Serve warm, garnished with fresh herbs and alongside buttered bread.

Notes

Consider adding a splash of lemon juice for brightness. Adjust spices to your preference.