Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 cups baby Yukon (gold) potatoes, (diced)
  • 1 cup diced red onion
  • 3 cups sweet corn kernels (or frozen corn) ((~3-4 ears fresh corn))
  • 1 tablespoon minced garlic
  • 3 cups chicken (or vegetable) stock ((we love Swanson))
  • 1 cup whole milk
  • 1/2 teaspoon each: chili powder, paprika (Note 1)
  • For serving: fresh basil pesto, fresh basil (optional)

Instruction

  • VEGGIES: In a large pot, heat olive oil over medium heat. Once the oil is hot, add in diced potatoes, diced onion, and raw corn kernels (cut off the cob). Sauté, stirring occasionally, for about 4 minutes and then season to taste with salt (I add 1/2 tsp). Add chili powder and paprika. Continue to sauté, stirring occasionally, for about 4-6 more minutes or until onions are tender and translucent. Add garlic and cook, stirring constantly for 1 more minute. Add in the stock and stir. Bring to a boil over high heat, then reduce the heat until soup is simmering. Simmer for 18-23 minutes, stirring every once in a while, or until potatoes are tender (a fork can easily pierce through).
  • BLEND: Remove pot from heat. Carefully, measure out and transfer 3 cups (liquid and solids) of the soup to a high-powered blender. Add milk into the blender. Blend until very smooth; you may need to run the blender a few times. Return the blended mixture to the soup pot and stir to combine. Taste and season here; I usually add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • SERVE: Serve soup in bowls garnished with fresh basil, if desired. Spoon lots of basil pesto (add to preference-- we love lots) into the soup and enjoy immediately! Don't add pesto to any soup you want to have as leftovers.