Ingredients
– 5 tablespoons unsalted butter, divided
– 1 tablespoon olive oil
– 3 cups mirepoix (or 1 cup each diced carrots, celery, and yellow onion)
– 2 teaspoons minced garlic
– 1.5 pounds baby gold or red potatoes, diced (4 cups)
– 1.5 teaspoons Italian seasoning
– 0.75 teaspoon salt
– 0.75 teaspoon black pepper
– 3 cups chicken or vegetable stock
– 2 cups frozen broccoli florets, thawed and finely chopped
– 1 cup frozen corn
– 6 tablespoons flour
– 3 cups whole milk
– 0.5 cup heavy cream
– 2 cups shredded sharp Cheddar cheese
– Hearty buttered bread for serving (optional)
– Fresh parsley or thyme for garnish (optional)
Instructions
1-In a large pot, melt 1 tablespoon of butter with olive oil over medium heat.
2-Add diced carrots, celery, and onion (or mirepoix) and sauté for 5 to 7 minutes.
3-Add garlic and cook for 30 seconds.
4-Stir in chopped potatoes, Italian seasoning, salt, pepper, and stock.
5-Bring to a boil, reduce heat to medium, cover, and simmer for 10 to 15 minutes until vegetables are crisp-tender.
6-Add broccoli and frozen corn and cook 2 to 3 minutes until heated through.
7-Meanwhile, in a medium saucepan over medium heat, melt the remaining 4 tablespoons of butter.
8-Stir in flour and whisk constantly for 1 minute.
9-Slowly whisk in milk and cook, stirring constantly, until thickened and gently boiling.
10-Stir in heavy cream and remove from heat.
11-Pour the milk mixture into the soup pot and stir well.
12-Lower heat and gradually stir in Cheddar cheese until melted.
13-Adjust seasoning as needed.
14-Serve garnished with fresh herbs alongside toasted buttered bread (if using).
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥕 Use pre-chopped or frozen mirepoix to save time during prep.
🧄 Use jarred garlic or a garlic press to speed up mincing.
❄️ To freeze leftovers, cool soup completely and store in airtight containers; freeze up to 3 months. Thaw overnight and reheat gently, adding broth or milk if thickened. Soup may separate but stirs back smoothly.
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Category: Soup
- Method: Sautéing, Simmering, Whisking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (~1.5 cups)
- Calories: 604 kcal
- Sugar: 13 g
- Sodium: 786 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 6 g
- Protein: 21 g
- Cholesterol: 108 mg