5 medium potatoes
1/2 sweet onion – diced
1 tbsp oil
1 ounce Italian seasoning
3 tbsp flour (for GF, I use potato flour)
32 oz (4 cups) milk (for Dairy Free, I use rice or almond milk)
16 oz (2 cups) chicken broth or veggie broth
4 carrots – diced
1 cup frozen sweet corn kernels
Peel (or not – your choice) potatoes and chop into bite size pieces. Boil until tender and drain. Set aside.
While potatoes are boiling, in a separate large pot, heat oil. Add diced onion and sauté until transparent. Add flour and mix well for two minutes. Add broth, milk, and seasonings. I use my mix stir (my favorite whisk-like tool) to get any flour lumps mixed in well. Add carrot pieces and cook until boiling. Add frozen corn and bring back to a boil, stirring occasionally. Reduce heat to simmer.
Add potatoes to the soup. You may want to spoon them in rather than dumping them in, so you don’t splash yourself with hot liquid. If soup isn't as thick as you'd like, you can let it simmer for a while. You can also add more flour in the beginning. It's a bit of a thin soup, but it's very tasty! Enjoy 🙂
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