We love this soup, it's cheesy without being too heavy. Also, it can come together pretty quickly if you prep the vegetables in advance. It's great served in a bread bowl or with homemade bread. I usually double the recipe using 2 large russet potatoes, 4-6 carrots, 4-6 stalks of celery, and 1 medium onion.
Time: 30 minutes prep, 30 minutes cooking
• 2 c. chopped, peeled potato
• ½ c. carrot, sliced thin
• ½ c. celery, sliced thin
• ¼ c. chopped onion
• ¼ t. pepper
• 2 cups water or chicken/vegetable stock
• ¼ c. butter
• ¼ c. flour
• 2 c. milk (warmed is ideal for a smoother roux, also 2% milk is better then skim but either works)
• 1 c. grated Parmesan cheese (fresh is fabulous, need approx. 4 oz.)
• 1 17oz can cream-style corn or make your own!
• crumbled bacon (optional)
1. In a large pot, stir together 2 cups water (or stock), potato, carrot, celery, onion, pepper; bring to a boil. Reduce heat, cover and simmer for 10 minutes.
2. Meanwhile in another pot, melt butter in a large saucepan and stir in flour to make a paste. Add warmed milk all at once using a wire whisk to incorporate. Cook and stir over medium heat until mixture is thick and bubbly. Cook and stir one minute more.
3. Add cheese to the milk mixture, stir until melted.
4. Add the roux to the vegetable mixture, stir in the creamed corn. Heat soup through on medium heat, stirring occasionally. I usually only cook it for a few minutes. DO NOT BOIL.
5. Serve warm with bread.