Ingredients
- 2 tbsp avocado oil
- 1 small yellow onion, diced
- 3 medium russet potatoes, peeled and diced into small chunks
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 20z canned corn (or frozen)
- 4 cups chicken broth (or veggie)
- 2 cups milk – I used whole (dairy free milk also works)
- toppings: dill, crispy bacon, sour cream.
Instructions
- Heat large dutch oven over medium high heat. Add oil to pan.
- Once hot, add onions, potatoes, and red pepper and saute for 5 minutes, stirring occasionally.
- After five minutes, add minced garlic, salt, pepper, thyme, and paprika. Stir.
- Then add in corn and broth. Bring mixture to low simmer over medium heat. Simmer for 15-20 minutes or until potatoes are fork tender. Turn off heat.
- Using an immersion blender or a a regular blender, blend soup until desired consistency. You can leave some chunks if desired, I like mine mostly pureed. Totally up to your preference. If using a blender, add back into dutch oven.
- Stir in milk until all blended. Taste and add more salt to desired flavor.
- Serve with crispy bacon, dill, and sour cream. Enjoy!
Category: soup, dinner, lunch, potatoMethod: stovetopCuisine: AmericanDiet: Gluten Free