Here’s another warm and filling soup for these cold winter days.
- 1 Tbsp. olive oil
- 1 onion, chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 6 russet potatoes, chopped
- 1 cup frozen corn (or one can of corn)
- 6 cups vegetable broth
- 4 oz. sharp cheddar cheese, shredded
- 1/2 cup half and half
- salt and pepper to taste
Heat olive oil in large stockpot. Add onions and celery and saute until soft, about 5 minutes. Add garlic and cook for one more minute, until fragrant. Stir in potatoes, broth, and corn. Heat to a boil, then lower to medium heat and simmer until potatoes are fork tender. Add cheese and half and half. Stir until cheese is melted in.
The second time I made this soup, I forgot the corn. It’s still good, but I was trying to figure out why it didn’t make quite as much as the first time!
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