This creamy vegetable soup has been my go-to comfort bowl for chilly evenings and busy weeknights alike. I first developed this combination of broccoli, russet potatoes, and sweet carrots on an overcast afternoon when I wanted something both nourishing and uncomplicated. The vegetables simmer together until they become tender and comforting, while sharp yellow cheddar rounds everything out with a familiar, tangy richness. It is the sort of dish that fills the kitchen with warm, inviting aromas and makes everyone pause whatever they're doing to find a seat at the table.

What makes this version special is the attention to small details: vegetables cut into small, even pieces for uniform cooking, freshly grated sharp cheddar for a silkier melt, and a simple milk-and-flour liaison to create the luscious body without heavy cream. I love how the potatoes break down slightly as the soup simmers, adding a velvety mouthfeel that is both rustic and elegant. Over the years my family has called this their "soup day favorite," requesting it for a quiet Sunday lunch or a hurried dinner when comfort is the priority.

Ingredients

• Butter: Use 2 tablespoons unsalted butter to gently sauté aromatics; unsalted lets you control seasoning. I like Plugra or Kerrygold when I want a rich flavor.
• Yellow onion: 1 medium, diced. Yellow onions offer a balanced sweetness when cooked slowly; dice finely so the pieces soften evenly and melt into the base.
• Garlic: 10 cloves, minced. Garlic adds depth—mince rather than press for a softer, integrated flavor.
• Carrots: 1 pound peeled and diced. Choose firm, sweet carrots and cut into small dice so they cook quickly and contribute texture.
• Russet potatoes: 2 large, peeled and diced. Russets break down slightly to thicken the soup; dice small for even doneness.
• Vegetable broth: 32 ounces. Use a low-sodium variety and adjust salt at the end; Pacific Foods or homemade broth work beautifully.
• Broccoli florets: 2 cups finely diced. Small florets cook quickly and distribute through the soup without large chunks.
• Sharp yellow cheddar: 8 ounces, freshly grated. Avoid pre-shredded cheeses—freshly grating yields a smoother melt and better flavor.
• Milk: 2 cups. Whole milk produces the creamiest texture, but 2% also works. For a dairy-free option use unsweetened soy or oat milk.
• All-purpose flour: 2 tablespoons. This is whisked into the milk to create a light liaison to thicken the soup; for gluten-free, replace with rice flour or a GF blend.
• Salt: To taste. Start conservatively and add more at the end to avoid over-salting.

Instructions

Melt the butter: Heat 2 tablespoons butter in a Dutch oven or large heavy-bottomed pot over medium-low heat until melted. This moderate temperature prevents browning the butter too quickly and provides an even base for sautéing the aromatics. Prep the vegetables: While the butter melts, dice 1 medium yellow onion, mince 10 cloves garlic, peel and dice 1 lb carrots into small 1/4- to 1/2-inch pieces, and peel and dice 2 large russet potatoes similarly. Finely chop 2 cups broccoli florets. Uniform size ensures even cooking. Sauté aromatics: Add the diced onion and minced garlic to the pot and cook over medium-low for 7 to 10 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Low, slow cooking extracts sweetness without bitterness. Cook carrots: Increase heat to medium, add the diced carrots, and sauté for 5 minutes to begin softening. This step builds flavor by allowing the carrots to release sugars before adding liquid. Simmer potatoes in broth: Add the diced potatoes and 32 ounces vegetable broth and bring to a boil. Reduce to a simmer and cook until potatoes are tender and easily pierced with a fork, about 12 to 15 minutes depending on dice size. Make the milk liaison: Whisk 2 cups milk with 2 tablespoons all-purpose flour in a small bowl until smooth. Slowly stir the milk mixture into the pot to avoid lumps. Bring the soup back to a gentle simmer so the flour thickens the liquid; simmer 3 to 5 minutes to cook the flour taste out. Add broccoli and finish: Stir in the finely diced broccoli and simmer for 10 to 15 minutes until broccoli is tender but still bright. Add 8 ounces freshly grated sharp cheddar a handful at a time, stirring until fully melted and integrated. Soup will thicken as cheese melts and potatoes break down. Season with salt to taste and adjust texture by simmering longer or adding a splash more milk if too thick.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. When freezing, leave 1 inch headspace and freeze in meal-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop over low heat, stirring frequently. If the soup thickens too much upon reheating, add a splash of milk or broth to loosen the texture. Avoid refreezing after thawing to maintain the best texture and flavor.

Ingredient Substitutions

If you need dairy-free options, substitute the milk with unsweetened oat or soy milk and swap the cheddar for a dairy-free melting alternative; note that flavor will be milder. For gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend or 2 tablespoons cornstarch mixed with cold water before adding. Yukon gold potatoes may be used in place of russets for a creamier body, though they won’t break down as much, resulting in a slightly chunkier finish.

Serving Suggestions

Serve with crusty bread, a simple green salad, or toasted sourdough for soaking up every last spoonful. Garnish with a drizzle of olive oil, a scattering of chopped chives, or extra grated cheddar for presentation. For an elegant touch, finish bowls with a few whole lightly-steamed broccoli florets. This soup works well as a starter or as a main course paired with a protein like roasted chicken or a slice of frittata.

Cultural Background

While creamy vegetable soups are common across many cuisines, this particular combination—potatoes, carrots, and broccoli enriched with sharp cheddar—reflects a classic American approach to comfort food: hearty, dairy-enriched, and easy to scale. Variations of vegetable chowders and thickened broths date back to peasant cuisines where root vegetables and simple thickening agents created sustaining meals. The addition of sharp cheddar has become a modern American favorite, lending a familiar flavor profile to the vegetable base.

Seasonal Adaptations

In spring, add fresh peas and ramps for brightness; in summer, swap russets for new potatoes and add corn kernels near the end to preserve sweetness. For autumn and winter, boost savory depth with roasted garlic and a pinch of smoked paprika. During holidays, serve in small bowls as a first course or in hollowed-out bread bowls for a festive presentation that warms guests immediately.

Meal Prep Tips

Prepare the vegetables in advance and store them in sealed containers in the fridge for up to 2 days. Cook the base through the point of adding milk, cool, and refrigerate; finish with the milk and cheese just before serving to keep texture fresh. Portion into microwave-safe containers for quick lunches—reheat gently and add a splash of milk to revive creaminess. Label frozen portions with date and contents to ensure rotation.

Every time I make this soup it brings back a memory of family dinners and rainy afternoons when we all gathered with bowls in hand. I encourage you to make it your own—experiment with herbs, swap cheeses, and share it with the people you love. There is a special comfort in a pot of soup that feeds both body and memory.