4 cups fresh or frozen corn kernels plus a little extra for garnish
2 medium carrots, peeled and chopped
2 ribs of celery, chopped
1 medium yellow onion, chopped
1 pound russet potatoes, peeled and diced
salt & pepper
4 cups vegetable broth
1/2 cup heavy cream
2 green onions, thinly sliced
DIRECTIONS
Melt the butter in a dutch oven over medium-high heat. Add the corn, carrots, celery, onion, potatoes, 1 tsp salt, and 1/4 tsp pepper. Cook for about 10 minutes, stirring occasionally.
Add the vegetable broth to the pot and bring to a boil.
Reduce heat to medium-low and simmer until potatoes are tender, 10 to 15 minutes.
Transfer the soup (in batches) to a blender and puree until smooth.
Return the pureed soup back to the pot and slowly stir in heavy cream. Reduce the heat to low and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper to taste.
Ladle soup into bowls and serve garnished with the green onion and extra corn kernels.
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