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Potato Corn Soup with Dill

4.67 from 3 votes
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Equipment

  • dutch oven

Ingredients
  

  • 2 tbsp butter
  • 1 small onion, chopped
  • 1 tbsp garlic, finely chopped
  • 1 cup chopped or shredded carrots
  • 1 32 ounce box of unsalted chicken stock
  • 1 lb baby red potatoes
  • 2 ears fresh corn, cut off cob (or about 2 cups frozen sweet corn)
  • 1/4 cup white wine
  • 2 cups heavy cream, half & half, or whole milk
  • 1/4 cup all-purpose flour
  • fresh dill, finely chopped (lots!)
  • salt & pepper to taste

Instructions
 

  • Heat butter in a dutch oven over medium heat. Add carrots, onion, and garlic and cook until soft. (About 8-10 minutes)
  • Add chicken stock and potatoes. Bring to a boil and then simmer covered until potatoes are cooked.
  • Once potatoes are fork-tender, add corn and allow that to cook for five minutes over low heat.
  • In a bowl or measuring cup, mix flour and cream with a small whisk. Stir into soup.
  • Cook, stirring occasionally until soup is thick and bubbly. (About 10 minutes.)
  • Stir in white wine and fresh dill
  • Salt & Pepper to taste. Top with more fresh dill.