Ingredients
Method
- Heat olive oil in a large pot and sauté onion, celery, and carrots until soft.
- Add garlic and cook for about one minute until fragrant.
- Pour in broth and add potatoes and corn. Simmer until potatoes soften.
- Stir in heavy cream and cheddar cheese until melted and creamy.
- Season to taste and garnish with fresh parsley before serving.
Notes
- Store leftovers in the fridge for up to 4 days.
- Use vegetable broth for a vegetarian version.
- Add shredded chicken for a heartier soup.
- Fresh herbs enhance the flavor.
