3 T butter
1 1/2 yellow onions, chopped
5 cloves garlic, chopped or crushed
1 T flour
32 oz vegatable broth
salt and black pepper to taste
pinch of cayenne
pinch of white pepper
1 T parsley
1/2 t basil
2 1/2 cups diced yukon gold potatoes
1 cup frozen yellow corn
2/3 cup milk
1 T heavy cream
2 cups shredded sharp cheddar
1. In a large saucepan, melt butter over medium heat. Add onion and garlic and saute for five minutes before adding flour. Mix until coated.
2. Add vegetable broth and turn the heat up, whisking until smooth. Whisk in seasonings and allow soup to come to a boil. Add potatoes and simmer for 20 minutes. Mash potatoes lightly, then stir in milk, heavy cream, and corn.
3. After letting soup heat back up (wait until you see a bubble or two) then remove from heat and add cheese, stirring until melted. Serve hot!
1 1/2 yellow onions, chopped
5 cloves garlic, chopped or crushed
1 T flour
32 oz vegatable broth
salt and black pepper to taste
pinch of cayenne
pinch of white pepper
1 T parsley
1/2 t basil
2 1/2 cups diced yukon gold potatoes
1 cup frozen yellow corn
2/3 cup milk
1 T heavy cream
2 cups shredded sharp cheddar
1. In a large saucepan, melt butter over medium heat. Add onion and garlic and saute for five minutes before adding flour. Mix until coated.
2. Add vegetable broth and turn the heat up, whisking until smooth. Whisk in seasonings and allow soup to come to a boil. Add potatoes and simmer for 20 minutes. Mash potatoes lightly, then stir in milk, heavy cream, and corn.
3. After letting soup heat back up (wait until you see a bubble or two) then remove from heat and add cheese, stirring until melted. Serve hot!
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