A delicious and easy-to-make Creamy Vegetable Soup packed with veggies and healthy ingredients.
Course Main Course, Soup, Vegetarian
Keyword creamy vegetable soup
Prep Time 30minutes
Cook Time 23minutes
Total Time 53minutes
Author Chelsea Lords
3cupsmirepoix: (1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion)
4cupsbaby red or baby gold potatoes,chopped into small bite-sized pieces
1 and 1/2teaspoonsItalian seasoning
3cupschicken stock(or chicken broth--or vegetable stock for vegetarian)
2cupsfrozen broccoli florets,thawed and finely chopped
1/4cup + 2 tablespoonsall-purpose white flour
3cupsmilk(I use 1%; use 1%, 2% or whole)
3/4teaspoon EACH:salt and pepper
2cupsFreshly grated sharp Cheddar cheese
Optional: fresh parsley or thyme, crusty loaf of bread
In a large pot over medium heat, melt 1 tablespoon of the butter and add 1 tablespoon olive oil. Add the diced carrots, celery and onion and saute 5-7 minutes. Add garlic and saute 30 seconds more.
Stir in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid, and cook 15-20 minutes or until the veggies are crisp-tender. Stir in the frozen broccoli and corn and cook 2-3 minutes longer or until veggies are tender and warmed through.
Meanwhile, melt the remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in the milk (whisk well until smooth).
Cook, stirring constantly until mixture begins to gently boil and thicken; then stir in the heavy cream. Remove from heat and once all veggies are tender, pour the milk/cream mixture into the vegetable soup and stir. Season to taste with salt and pepper. Reduce heat to low and stir in the shredded cheese. Cook until cheese is melted. Serve warm with freshly chopped parsley or thyme and bread!