Ingredients
- Red potatoes (24 oz) cubed into bitesize pieces
- Regular white onion chopped
- Garlic cloves diced (3)
- Veggie broth (4 cups)
- Salt & Pepper to taste
- Greek Yogurt (1/8 cup) (original recipe called for Creme fraiche)
- Grated Cheddar (1/4 cup)
- Frozen Corn (3/4 cups)
Instructions
- Heat olive oil in soup pot
- Add onion & garlic and cook until onions are soft
- Add potatoes, veggie broth, and salt & pepper
- Bring to a boil then reduce heat and let simmer with lid on until potatoes are fork-tender (~15 minutes)
- Turn off heat and add greek yogurt and cheddar
- Remove one large bowl worth of potatoes
- Immersion blend remaining soup
- Return unblended potatoes to the soup
Notes
- Good with croutons
- Good with bacon chopped into little bits
- Can be doubled