Instructions

1. In a large heavy bottom pot or Dutch oven over medium heat add the olive oil. When the oil is hot, sauté up the onions and carrots until softened ~5-7 minutes. Add in the stock and bring it to a boil.
2. To the boiling liquid, carefully add in the cut potatoes and fresh corn kernels (if using frozen add later), 1 teaspoon salt, half of the pepper and the thyme leaves. Bring to a boil. Once it’s at a boil, cover and simmer for about 8-10 minutes or just until the potatoes are fork-tender but not mushy.
3. While the soup is cooking make the beurre manie. Mix together the butter and flour until it’s a thick paste or very soft dough. Remove the lid and add in beurre manié a heaping teaspoon at a time, stirring gently. Once it’s all in, bring to a gentle boil.
4. Whisk together the milk and cornstarch to make a slurry and add the mixture to the soup. If using thawed, frozen corn add it now. Bring back to a light boil to thicken. The soup should coat the back of a spoon. The soup will thicken up upon cooling.
5. If adding cheese, remove from the heat and slowly add in the cheese a little bit at a time. Taste for seasoning.
6. Serve and store leftovers in the fridge.