Creamy Vegetable Soup

How to make a Creamy Vegetable Soup.


  • 4 large potatoes, cubed
  • 8 oz bacon, cooked
  • 1 carrot, sliced
  • 1/2 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 cups medium broccoli florets
  • 1 cup corn (canned or frozen)
  • 1 1/2 cup shredded mild cheddar cheese
  • 32 oz chicken broth
  • 1 cup water
  • 2 cups whole milk
  • 3 Tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp ground black pepper


  1. Cube the bacon and cook in a Dutch oven or large pot with a thick bottom.
  2. Once the bacon is cooked remove from the pot, but leave the bacon grease.
  3. Slice the carrot, finely chop the onions and cut the broccoli into medium florets.
  4. Cube the potatoes into even-sized cubes and add to a bowl of water to keep from browning.
  5. Set aside.
  6. In the Dutch oven or large pot, saute the carrot and onions until carrots are tender.
  7. Add in the minced garlic and cook until fragrant.
  8. Pour in the chicken broth, water and add the potato cubes.
  9. Bring to a boil and cook for 10 minutes, or until the potatoes are just about cooked.
  10. Stir in the corn and broccoli florets and cook until the broccoli is cooked.
  11. Whisk together the milk and flour and add to the pot along with salt and pepper.
  12. Turn the heat to low, add the bacon back with the cheese and cook until the cheese completely melts, stirring frequently.
  13. Serve and enjoy!
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