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Creamy Cheesy Vegetable Soup |

Creamy Cheesy Vegetable Soup

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


  • 5 Tbsp butter, divided
  • 1 Tbsp olive oil
  • 1 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 cup diced onion
  • 2 cloves minced garlic
  • 4 cups baby red or baby gold potatoes, chopped into small bite-sized pieces
  • 1 1/2 tsp Italian seasoning
  • 3 cups chicken broth
  • 2 cups frozen broccoli florets, thawed and chopped
  • 1 cup frozen corn
  • 1/4 cup + 2 Tbsp flour
  • 3 cups milk 
  • 1/2 cup heavy cream
  • 3/4 tsp salt
  • pepper to taste
  • 2 cups grated sharp cheddar cheese


  1. In a stock pot over medium heat, melt 1 Tbsp of the butter and the 1 Tbsp olive oil. Add in the diced carrots, celery and onion. Saute 5-7 minutes. Add garlic and saute 30 seconds more.
  2. Add in the chopped potatoes, Italian seasoning, and chicken stock. Bring to a boil, then reduce to a simmer. Cover and cook 15-20 minutes or until the veggies tender. Stir in broccoli and corn and cook 2-3 minutes longer or until veggies are tender and heated.
  3. Meanwhile, in a large sauce pan,  melt remaining 4 Tbsp butter. Whisk in flour and cook for 1 minute. While whisking vigorously, slowly pour in milk.
  4. 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 in the stock pot, pour the milk/cream mixture into the vegetable soup and stir. Season with the salt and pepper.
  5. Lower heat and stir in the shredded cheese. Cook until cheese is melted. Serves 4 to 6.
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American
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