- 2 pounds rustic cubed, skin-on Yukon or red potatoes
- 1 small yellow onion, minced
- 1 small carrot, shredded
- 2 ears of corn kernels or 1 16-ounce bag of frozen corn (thawed)
- 1 tablespoon olive oil
- 3 tablespoon butter, unsalted and softened
- 3 tablespoon flour
- 8 cups chicken stock or vegetable stock
- 1/2 cup milk
- 2 tablespoon cornstarch
- 1–1 1/2 teaspoon kosher salt
- 3/4–1 teaspoon black pepper
- 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
- 1 1/2 cups shredded cheddar *optional
- 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.
- 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.
- 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.
- 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.
- If adding cheese, remove from the heat and slowly add in the cheese a little bit at a time. Taste for seasoning.
- Serve and store leftovers in the fridge.
2448.9 g619.4 mg7.9 g34.8 g9.7 g19 mg