Posted on

White sweet corn and potato soup

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon flour
4 cups vegetable broth
1 tablespoon dried thyme
4-5 yukon gold potatoes, diced
2 cups of white sweet corn
2 tablespoons parsley, chopped (save a little for garnish)
1/2 cup milk
a splash of cream (optional)
salt and pepper, to taste
In a large pot over medium high heat, add oil and saute onions for about 5 minutes, until tender. Then mix in flour. Add vegetable broth and whisk until smooth. Bring to a boil.
Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash some potatoes if soup needs more thickness (optional). Stir in corn, parsley, milk and cream. Cook for another 5-7 minutes, and season with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.
Original recipe and photo credit: