# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter (substitute olive oil for vegan option)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium russet potatoes, peeled and diced
05 - 3 cups corn kernels (fresh, frozen, or canned and drained)
06 - 1 medium carrot, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup milk (use unsweetened plant-based milk for vegan option)
10 - 1/2 cup heavy cream (optional; substitute plant-based cream if preferred)
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Crumbled cooked bacon or vegan bacon (optional)
# Method:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes and corn kernels; cook for 2 to 3 minutes, stirring occasionally.
04 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until potatoes are tender.
05 - Add milk, optional cream, salt, black pepper, dried thyme, and smoked paprika. Simmer uncovered for 5 minutes to combine flavors.
06 - For a creamier consistency, partially puree the soup using an immersion blender or mash some potatoes against the pot’s side, retaining ample vegetable chunks.
07 - Taste and modify seasoning as necessary.
08 - Ladle into bowls and garnish with fresh parsley, chives, or crumbled bacon if desired.
