Easy Creamy Vegetable Soup Recipe

Ingredients

• 227 g (8 oz)bacon
• 4 largepotatoes, cubed
• 1carrot, sliced
• ½ mediumonion, finely chopped
• 3garlic cloves, minced
• 946 ml (32 oz)chicken broth
• 237 ml (1 cup)water
• 180 g (2 cups)medium broccoli florets
• 165 g (1 cup)corn, canned or frozen
• 473 ml (2 cups)whole milk
• 24 g (3 Tbsp)all-purpose flour
• 1 tspsalt
• ½ tspground black pepper
• 170 g (1½ cups)shredded mild cheddar cheese

Instructions

1. 1

   Cook the bacon

   Chop the bacon and put it in a Dutch oven over medium heat. Cook until crisp and cooked through, then lift it out, leaving the bacon fat in the pot.

2. 2

   Prepare potatoes

   Peel and cube the potatoes, then place them in a bowl of cold water while you prepare the other ingredients.

3. 3

   Soften the vegetables

   Add the sliced carrot and chopped onion to the Dutch oven. Sauté for a few minutes until soft and tender, then add the minced garlic and cook until fragrant.

4. 4

   Simmer the potatoes

   Pour in the chicken broth and water, then add the potatoes. Bring the broth to a boil, reduce the heat and simmer for 10 minutes.

5. 5

   Add broccoli and corn

   Stir in the broccoli florets and corn, and cook for a few minutes.

6. 6

   Thicken the soup

   In a small bowl, whisk the milk and flour until there are no lumps. Stir this mixture into the pot along with the salt and black pepper.

7. 7

   Return the bacon

   Add the cooked bacon back to the pot.

8. 8

   Melt in cheese

   Turn the heat to low. Add the shredded cheese one handful at a time, stirring after each addition.

9. 9

   Serve the soup

   Serve the soup while hot.

What is creamy vegetable soup?

Creamy vegetable soup is a comforting, filling soup built around vegetables in a rich, thickened broth. This American-style version brings together potatoes, broccoli and corn with bacon and cheddar.

The method makes the most of the bacon fat to flavour the vegetables, then uses a milk-and-flour mixture and melted cheese to give the broth its creamy body.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 16g protein, 27g carbs, 21g fat.

The potatoes, corn and flour provide most of the carbohydrates, while the bacon, whole milk and cheddar contribute much of the fat. Chicken broth, milk, bacon and cheese all contribute protein. For a balanced plate, serve a bowl with a green salad or another vegetable side.

The vegetables and their roles

Potatoes: peeled and cubed, they make the soup substantial and soften as they simmer in the broth.

Broccoli and corn: added later, they bring colour and contrasting textures. Canned or frozen corn both work according to the ingredient list.

Build flavour in the pot

Bacon: cooking it first renders fat that stays behind to cook the carrot and onion. Set the crisp pieces aside so they can be returned to the soup near the end.

Garlic: add it after the carrot and onion have softened, and cook only until fragrant before pouring in the liquids.

Getting a smooth, creamy broth

Flour mixture: whisk the flour into the milk in a separate bowl before adding it to the pot. This helps disperse the flour and break up clumps.

Cheese: lower the heat before stirring it in, and add it a handful at a time. Gentle heat helps it melt into the soup without rushing the final step.

Check the vegetables for doneness

Potatoes: the recipe simmers them for 10 minutes before the broccoli and corn go in. Check that a potato cube is tender before serving; the exact time can vary with the size of the cubes.

Broccoli: it cooks for a few minutes after being added. Keep an eye on it so it reaches the tenderness you prefer without becoming overly soft.

Timing and preparation

The stated total time is 35 minutes, with the potatoes simmering for 10 minutes and the other cooking stages described as taking a few minutes. Chop the bacon and vegetables while setting up the pot to keep the process moving.

Keep the cubed potatoes in cold water while preparing the other ingredients, as directed, then drain them before adding them to the broth.

What to serve alongside

Serve a bowl on its own for a filling meal, or pair it with bread for dipping. A simple green salad can add a fresh contrast to the creamy soup.

The soup is rich with bacon, milk and cheddar, so choose lighter sides if you want the bowl to remain the focus.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they cook at a similar pace.
• Keep the bacon fat in the Dutch oven as directed to flavour the carrot and onion.
• Whisk the flour into the milk thoroughly before adding it to the pot.
• Lower the heat before adding the cheddar and stir in each handful before adding the next.
• Check a potato cube for tenderness before serving, as cube size can affect cooking time.

Variations

• Use vegetable broth: swap it for the chicken broth for a meat-free base, while noting the bacon remains in the recipe.
• Try sharp cheddar: use it in place of mild cheddar for a stronger cheese flavour.
• Add extra broccoli: increase the broccoli florets for more vegetable texture in each bowl.
• Choose frozen corn: add it straight from frozen, as the recipe allows canned or frozen corn.
• Adjust the bacon: use less bacon for a milder smoky flavour, or keep the listed amount for a more prominent one.

Common mistakes to avoid

• Lumpy thickener: whisk the flour into the milk in a separate bowl before adding it.
• Rushed cheese: keep the heat low and add the cheddar gradually so it can melt into the soup.
• Overcooked broccoli: add it after the potato simmer and cook only for a few minutes.
• Hard potato pieces: check a cube for tenderness before serving and allow more simmering if needed.
• Discarded bacon fat: leave it in the pot when removing the bacon, as directed, to cook the vegetables.

How to store

Refrigerate cooled soup in a covered container for up to 3–4 days. Reheat gently on the hob, stirring occasionally; add a little water or broth if it has thickened. Avoid bringing it to a vigorous boil, which can affect the creamy texture.

Frequently asked questions