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Export 15 ingredients for grocery delivery
Step 1
In a large pot, melt 1 tablespoon of butter with olive oil over medium heat. Add diced carrots, celery, and onion. Sauté for 5–7 minutes. Add garlic and cook for 30 seconds.
Step 2
Stir in chopped potatoes, Italian seasoning, salt, pepper, and chicken stock. Bring to a boil over medium-high heat, then reduce to medium. Cover and cook for 10–15 minutes, or until the veggies are crisp-tender. Stir in thawed broccoli and frozen corn. Cook for 2–3 more minutes, until tender and heated through.
Step 3
Meanwhile, in a medium saucepan, melt remaining 4 tablespoons of butter over medium heat. Stir in the flour and whisk constantly for 1 minute. Slowly pour in the milk, whisking until smooth. Cook, stirring constantly, until thickened and gently boiling. Stir in the heavy cream and remove from heat.
Step 4
Pour the milk mixture into the soup and stir well. Lower the heat, add Cheddar cheese a handful at a time, and stir until melted. Taste and adjust the seasonings as needed.
Step 5
Serve warm, garnished with fresh parsley or thyme, alongside toasted and buttered pieces of bread. Enjoy!
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