Ingredients:
4 cups corn kernels (fresh or frozen)
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
4 cups vegetable broth
2 cups milk or non-dairy milk
2 tbsp butter or margarine
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika
2 tbsp fresh parsley, chopped
Directions:
In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté until the vegetables are tender.
Add the potatoes, corn, vegetable broth, salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
Using a hand blender, partially blend the soup to your desired consistency. If you don’t have a hand blender, remove a portion of the soup, blend it in a regular blender, and return it to the pot.
Stir in the milk and simmer for another 5 minutes.
Garnish with fresh parsley and serve hot.
