A hearty and flavorful soup featuring a medley of vegetables and a creamy cheddar base.
Dice the onion, celery, carrots, and potatoes into small, uniform pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
In a Dutch oven, combine the diced vegetables, minced garlic, and chicken broth. Bring to a boil over medium-high heat.
Stir occasionally to prevent vegetables from sticking to the bottom.
Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
Check the potatoes with a fork; they should be soft but not falling apart.
Add the corn kernels to the pot and stir well. Remove from heat and set aside.
Adding the corn at the end preserves its texture and sweetness.
In a separate saucepan, melt the butter over low heat. Stir in the flour and cook, stirring constantly, for 1 minute.
Cooking the roux removes the raw flour taste and creates a smooth base for the sauce.
Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes.
Whisk continuously to achieve a smooth and creamy consistency.
Stir in the cheddar cheese, paprika, black pepper, and mustard. Cook until the cheese is fully melted and the sauce is smooth.
Adding the cheese gradually prevents clumping and ensures a silky sauce.
Gradually pour the cheese sauce into the vegetable mixture, stirring to combine. Return the pot to medium heat and cook until the soup is heated through.
Stir gently to avoid breaking up the vegetables.
Serve the soup hot, garnished with fresh parsley or a sprinkle of paprika, if desired.
Serve with crusty bread for a complete and satisfying meal.
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