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Creamy Vegetable Soup with Broccoli, Potatoes, and White Sauce Recipe

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4.2 from 9 reviews

Warm up with a bowl of Creamy Vegetable Soup, a comforting and hearty dish loaded with fresh vegetables and a velvety white sauce. This easy-to-make soup combines sautéed aromatic vegetables, tender potatoes and carrots, and fresh broccoli, all finished with a creamy sauce and garnished with shredded cheese and parsley. Perfect for year-round enjoyment and serves 8 people.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 1 cup celery, chopped
  • 3 large garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 3 cups russet potatoes, scrubbed, peeled, and diced
  • 1 cup carrots, chopped
  • 1 large head of broccoli, cut into florets and stalks cut into 1 1/2-inch pieces
  • ¼ cup chopped fresh parsley, plus more for garnish

White Sauce

  • ½ cup butter
  • ⅔ cup all-purpose flour
  • 4 cups milk
  • Salt and pepper to taste
  • Shredded cheese to taste

Instructions

  1. Make the Soup Base: Add the olive oil to a large, heavy-bottomed pot over medium heat. Sauté the onions, celery, and garlic until the onions are lightly browned and cooked through, about 5 minutes. Add the chicken broth, potatoes, and carrots. Increase the heat and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender but not mushy, about 15-20 minutes.
  2. Make the White Sauce: While the vegetables simmer, prepare the white sauce. In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly until the flour is incorporated and the mixture turns a light brown, about 1-2 minutes. Slowly whisk in the milk and continue to whisk until combined and smooth. Bring to a simmer and cook until the mixture thickens and turns velvety, about 5-8 minutes.
  3. Finish the Soup: Once the sauce thickens and the vegetables are tender, stir the white sauce into the soup base. Add in the broccoli and parsley and cover the soup. Let the soup cook until the broccoli is tender but not mushy, about 5-10 minutes. Season the soup with salt and pepper to taste. Give it one final stir and serve garnished with shredded cheese and extra parsley.

Notes

  • Use low-sodium chicken broth to control the salt content better.
  • Feel free to substitute milk with a heavier cream for an even richer soup.
  • For a vegetarian version, replace chicken broth with vegetable broth.
  • Do not overcook the broccoli to ensure it stays tender with a slight bite.
  • Shredded cheese is optional but adds a nice creamy texture and flavor.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-vegetable-soup-with-broccoli-potatoes-and-white-sauce-recipe/