- 3 Tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 small red or yukon potatoes, diced
- 4 ears corn, husked and kernels cut from cob (or 4 cups frozen corn)
- 2 cups low sodium vegetable broth
- 2 cups milk or unsweetened plain non-dairy (e.g. almond, oat, soy)
- ¼ teaspoon thyme
- ¼ teaspoon paprika
- Salt and pepper, to taste
- 2 to 3 stalks green onions, chopped for garnish
- Rinse potatoes well. Prepare potatoes and onions as directed. If using fresh corn, husk and cut the corn kernels from the cobs. Frozen corn works great too!
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes or until aromatic. Add garlic and sauté for 1-2 minutes.
- Add diced potatoes. Season with thyme, paprika, salt and pepper. Cover to cook for 5 minutes. Next, add corn and stir to combine.
- Add broth and milk. Cover and bring to a boil. Reduce heat to low and simmer until the potatoes are soft and fork tender – about 5 minutes. For a creamier soup, add 3/4 of the soup to a blender or use an immersion blender and blend until mostly smooth. Transfer blended soup back to the pot and bring back to a simmer.
- Taste and adjust seasonings as needed. Cook for an additional 10 minutes to let thicken. The longer it simmers, the more flavorful it will be!
- Serve warm and add your garnishes of choice. We love chopped green onion, paprika, black pepper, and shredded cheese. Enjoy!
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