- 2 tablespoons butter
- Extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups canned vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
DirectionsHeat the butter and 1 tablespoon olive oil in a soup pot over medium heat.
Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
Add flour, making sure to coat everything well.
Pour in the vegetable stock and bring to a boil.
Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Feel free to add the cob as well to so that the soup absorbs all the corn milk from the cob.
Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
Stir in the parsley and serve.
Note: If you don't like thyme or if it's too expensive, feel free to omit it. Add some chopped green onions, cheddar cheese, paprika or even crumbled bacon to your soup to give it some more flavors and kick.