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Prep and Cook time:
25 minutes
Makes: 4 to 6 servings
Team the soup with irresistible chunks of crusty bread topped with pesto-spiked butter. For a salad, spoon a simple mixture of olive oil and white wine vinegar over sliced tomatoes then sprinkle with cracked pepper. End on a decadent note with rich chocolate chip brownies from the bakery or your favorite mix.
Ingredients
3 tablespoons Sweet Cream Butter or margarine
2 onions (about 1 lb. total), finely chopped
1 clove garlic, minced or pressed
1/2 teaspoon dried thyme
1 dried bay leaf
4 cups vegetable or chicken broth
1 pound thin-skinned potatoes, scrubbed
3 cups fresh or frozen, thawed corn kernels
2 cups Organic Milk
1/2 cup Whipping Cream
Salt and pepper
1 1/2 cups (about 6 oz.) shredded Extra-Sharp Cheddar Cheese
Instructions
1. In a 5- to 6-quart pan over medium-high heat, melt butter. Add
onions and garlic. Cook, stirring occasionally, until onions are soft but
not brown, 8 to 10 minutes.
2. Stir in thyme, bay leaf, and broth. Increase heat to high and bring to
a boil. Meanwhile, cut potatoes into 1/2-inch cubes.
3. Add potatoes to boiling broth; reduce heat, cover, and boil gently
until potatoes are tender when pierced, about 10 minutes. Stir in corn
kernels and simmer until they are tender to bite, 1 to 2 minutes.
4. Stir in milk and cream. Cook over low heat, stirring constantly, just
until steaming; do not boil. Remove and discard bay leaf. Season to taste
with salt and pepper. Ladle into bowls and offer cheese to add to taste.
Nutritional Information
Per serving: 445 cal., 49% (222 cal.) from fat; 16 g protein; 25 g fat (15 g sat.); 42 g carbo (5 g fiber); 456 mg sodium; 83 mg chol.
