Creamy Vegetable Soup (Printable Version)
Hearty blend of potatoes, broccoli, corn, and cheddar in a creamy, flavorful broth for cozy meals.
# Ingredients Required:
→ Fats and Oils
01 -
70 grams unsalted butter, divided
02 -
15 milliliters olive oil
→ Vegetables
03 -
300 grams mirepoix (diced carrots, celery, and yellow onion; approximately 100 grams each)
04 -
2 teaspoons minced garlic
05 -
680 grams baby potatoes, diced (about 4 cups)
06 -
150 grams frozen broccoli florets, thawed and finely chopped
07 -
150 grams frozen corn
→ Seasonings
08 -
1.5 teaspoons Italian seasoning
09 -
0.75 teaspoon salt
10 -
0.75 teaspoon freshly ground black pepper
→ Liquids
11 -
720 milliliters chicken stock
→ Thickening Agents
12 -
48 grams all-purpose flour
→ Dairy
13 -
720 milliliters whole milk
14 -
120 milliliters heavy cream
15 -
220 grams shredded sharp Cheddar cheese
→ Optional Garnishes
16 -
Fresh parsley or thyme
17 -
Buttered toasted bread
# Guide to Cooking:
01 -
Melt 15 grams of butter with the olive oil in a large pot over medium heat. Add diced carrots, celery, and onion. Sauté for 5 to 7 minutes until fragrant and softened. Incorporate minced garlic and cook for an additional 30 seconds.
02 -
Add diced baby potatoes, Italian seasoning, salt, pepper, and chicken stock to the pot. Bring mixture to a boil over medium-high heat, then reduce to medium. Cover and simmer for 10 to 15 minutes until vegetables are crisp-tender. Stir in thawed broccoli and frozen corn, cooking for another 2 to 3 minutes until heated through.
03 -
In a medium saucepan, melt remaining 55 grams of butter over medium heat. Whisk in flour continuously for 1 minute to form a roux. Gradually add whole milk while whisking to prevent lumps. Continue cooking and stirring until the mixture thickens and reaches a gentle boil. Incorporate heavy cream and remove from heat.
04 -
Pour the thickened milk mixture into the pot with vegetables and stir thoroughly. Lower heat to gentle simmer. Add shredded Cheddar cheese gradually, stirring after each addition until fully melted. Adjust seasoning as needed.
05 -
Ladle soup into bowls and garnish with fresh parsley or thyme. Serve immediately with buttered toasted bread on the side if desired.
# Extra Suggestions:
01 -
For a vegetarian variation, substitute chicken stock with vegetable broth.
02 -
Use an immersion blender to partially puree the soup for a smoother texture before adding cheese.
03 -
Cheddar cheese quantity can be adjusted according to taste preferences.