Creamy Vegetable Soup packed with potatoes, broccoli, corn, and sharp Cheddar in a rich, velvety base. A comforting one-pot meal.

5 tablespoons unsalted butter (divided)

1 tablespoon olive oil

3 cups mirepoix

2 teaspoons minced garlic

1 1/2 pounds baby potatoes, diced

1 1/2 teaspoons Italian seasoning

3/4 teaspoon salt

3/4 teaspoon pepper

3 cups chicken stock

2 cups broccoli florets

1 cup corn

6 tablespoons flour

3 cups whole milk

1/2 cup heavy cream

2 cups shredded sharp Cheddar cheese

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1. Sauté mirepoix in butter and oil.

2. Add potatoes, seasoning, and stock; simmer.

3. Add broccoli and corn.

4. Prepare roux with butter and flour.

5. Whisk in milk and cream until thick.

6. Combine with soup.

7. Add cheese gradually.

8. Serve warm.

Use freshly shredded cheese.

Do not boil after adding cheese.

Store up to 4 days refrigerated.