Ingredients:

  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups sweet corn
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 cup whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Melt the butter over medium heat in a large pot or Dutch oven. Add the diced onion and celery, stirring frequently until translucent and fragrant, about 5 minutes. Note: Don't let them brown, or the soup will lose its clean color.
  2. Stir in the minced garlic and dried thyme, cooking for 60 seconds until you smell the garlic hitting the heat. Note: Garlic burns quickly, so keep it moving.
  3. Add the cubed potatoes, corn, and vegetable broth to the pot. Add the bay leaf, bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the potatoes are fork tender. Note: The potatoes should give way easily but not be mushy.
  4. Remove the bay leaf. Using a potato masher or immersion blender, pulse the soup 3-4 times or mash a few potato chunks against the side of the pot until the broth looks slightly cloudy and thickened. Note: This is the key to the texture.
  5. Lower the heat and slowly stir in the whole milk. Add salt and black pepper. Heat through for 2-3 minutes until the soup is steaming but not bubbling. Note: Never let the soup reach a rolling boil after adding milk, or it might separate.
  6. Stir in the fresh chopped chives just before serving. The green color should be vibrant against the creamy base.