# What You Need:
→ Vegetables
01 - 2 tablespoons unsalted butter or olive oil
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 or unsweetened plant-based milk
10 - 1/2 cup heavy cream or plant-based cream (optional)
→ Seasonings
11 - 1 teaspoon salt, more 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)
# How to Make:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and corn kernels, cooking for 2 to 3 minutes while stirring occasionally.
04 - Pour in vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 to 18 minutes until potatoes are tender.
05 - Stir in milk, cream (if using), salt, pepper, thyme, and smoked paprika, then simmer uncovered for 5 minutes.
06 - For a creamier texture, puree a portion with an immersion blender or mash some potatoes, leaving other vegetables chunky.
07 - Taste and adjust seasoning. Ladle into bowls and garnish with parsley, chives, or crumbled bacon as desired.
