Corn Potage

Instructions

1. 1

   Heat oil in a large pot over medium heat. Add the onion, garlic, carrots, and potatoes. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.

2. 2

   Add the corn kernels, chicken broth, salt, pepper, thyme, and bay leaves. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

3. 3

   Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and puree it in a blender or food processor.

4. 4

   Stir in the heavy cream and cook for an additional 2-3 minutes, or until heated through.

5. 5

   Taste and adjust the seasoning as needed. Serve hot, garnished with additional thyme if desired.