Creamy Vegetable Soup
Creamy Vegetable Soup combines the best of flavor and ease, featuring a rich, veggie-filled base that’s perfect for any night.
Ingredients
- 5 tablespoonsunsalted butter (divided)
- 1 tablespoonolive oil
- 3 cupsmirepoix (or use 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
- 2 teaspoonsminced garlic
- 1 poundsbaby potatoes (gold or red, diced (4 cups))
- 1 teaspoonsitalian seasoning
- ¾ teaspoonsalt
- ¾ teaspoonpepper
- 3 cupschicken stock (or broth, see note 1)
- 2 cupsfrozen broccoli florets (thawed and finely chopped)
- 1 cupfrozen corn
- 6 tablespoonsflour
- 3 cupswhole milk
- ½ cupheavy cream
- 2 cupsshredded sharp cheddar cheese
- hearty buttered bread (optional, for serving)
- fresh herbs (optional, for serving (parsley or thyme))
Directions
- 1
In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
- 2
Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.
- 3
Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.
- 4
Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.
- 5
Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!