Ingredients
* 2 tablespoons butter
* 1 small onion diced
* 2 ribs celery diced
* 1 small carrot finely chopped
* 2 cloves garlic minced
* 2 medium baking potatoes peeled and diced
* 3 cups chicken broth
* ½ teaspoon thyme
* ½ teaspoon salt or to taste
* ¼ teaspoon black pepper
* 1 bay leaf
* 2 cups corn fresh or frozen
* 1 cup light cream
Instructions
Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.
