Easy Creamy Vegetable Soup Recipe
This creamy vegetable soup is the easiest comfort food soup recipe. A rich and flavorful broth loaded with tender veggies in a rich and creamy broth.
Ingredients
- 8 oz bacon
- 4 large potatoes cubed
- 1 carrot sliced
- 1/2 medium onion finely chopped
- 3 garlic cloves minced
- 32 oz chicken broth
- 1 cup water
- 2 cups medium broccoli florets
- 1 cup corn canned or frozen
- 2 cups whole milk
- 3 Tbsp all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 1/2 cup shredded mild cheddar cheese
Instructions
- Chop the bacon and add to a dutch oven. Cook the bacon over medium heat until it is crispy and cooked through. Remove the bacon from the pot, leaving the bacon grease behind.
- Peel and cube potatoes, add them to a bowl of cold water and set aside.
- To the dutch oven, add sliced carrots and chopped onions. Saute for a few minutes until soft and tender. Add in minced garlic and cook until fragrant.
- Pour the chicken broth and water into the Dutch oven. Add in the potatoes and bring the broth up to a boil. Turn the heat down and simmer for 10 minutes.
- Stir in the broccoli florets and corn and cook for a few minutes.
- In a small bowl, whisk together the milk and flour to break up any clumps. Add this mixture to the pot with salt and black pepper.
- Add the bacon back to the pot.
- Turn the heat to low, add the shredded cheese into the soup, one handful at a time, stirring after each handful.
- Serve, and enjoy friends!
Notes
- Make it vegetarian: Take out the bacon to make this soup without meat! Use oil instead of bacon grease.
- Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
- Freeze: To keep soup fresh for longer, add the soup to a freezer-safe container and store it in the freezer for up to 3 months. To reheat, add the soup to a pot and heat it on the stovetop.