- 6 medium Yukon potatoes, peeled and chopped
- 3 small carrots, diced
- 1 stalk celery, diced
- 1 large onion, chopped
- 1½ cups hot water
- 1½ teaspoons "Better than Bouillon" vegetable broth
- 1 teaspoon salt
- 2 cups milk, plus ¼ cup
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1½ tablespoons corn starch
- 1 tablespoon parsley
- 1 teaspoon ground black pepper
- 1 cup shredded cheese (I used ½ cup Buffalo Cheddar Cheese and ½ cup regular Cheddar)
- 1 cup yellow corn, frozen or canned (drained)
- In a large Dutch oven melt the butter with the olive oil over medium heat. Add the carrots, celery, and onions and saute for 3-5 minutes. Dissolve the vegetable flavored Better than Bouillon in 1½ cups hot water. Add the vegetable broth to the sauteed vegetables. Add the potatoes and salt and simmer until the potatoes are tender. Using a spatula or large spoon, mash some of the potatoes to thicken the mixture. Stir in the milk, parsley, corn and pepper.
- In a small container with a tight lid, add ¼ cup milk with the cornstarch and shake until blended. Slowly stir the cornstarch mixture into the soup. Heat slowly until thickened and bubbly. Remove from heat and stir in ½ the grated cheese. Sprinkle the remaining cheese and fresh chopped parsley on each serving.
- Adjust the quantities to fit your taste. You can use any variety of cheese such as Hot Pepper, Swiss or even add cream cheese if looking for something oh-so-creamy! We used Buffalo Cheddar that is out of this world delicious and spicy!
Thanks so much for stopping by and thanks for letting me have a mini-melt down today. I feel better now 🙂
There’s a thunderstorm rolling in so I better get this posted before losing power. Have a great day!