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Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups low-sodium broth
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 3 cups corn kernels
- 2 cups diced potatoes
- 1 cup milk or cream
- 1/4 cup chopped parsley or chives
Instructions
Heat olive oil in a soup pot over medium heat. Cook onion, carrot, and celery until softened, 6–8 minutes; add garlic for 30 seconds.
Add the corn, potatoes, broth, salt, and pepper, scraping the pot well.
Bring to a boil, reduce to a steady simmer, and cook until the vegetables are tender.
Stir in milk or cream; do not boil after adding dairy. For blended soups, blend only after ingredients are fully tender.
For chunky soups, keep the texture intact. Add noodles/pasta late enough that they do not overcook.
Prepare the fresh herbs separately if needed, adjust seasoning, garnish, and serve hot.
Nutrition per serving
185
Calories
5g
Protein
32g
Carbs
5g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
Part of:Weeknight Winners
