Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 1 cup chicken broth
- 1 cup cubed potato
- ½ cup chopped carrot
- ¼ cup sliced green onions
- 1 cup half-and-half
- ¾ cup frozen corn, thawed
Reasons You'll Love It
This soup is rich and comforting, perfect for chilly days. It’s packed with nutritious vegetables and has a smooth, creamy texture that feels like a warm hug. Plus, it’s easy to customize with your favorite veggies or herbs.
Cooking Pointers
- Use fresh, seasonal vegetables for the best flavor.
- Sauté the vegetables gently to bring out their natural sweetness.
- Blend the soup carefully to achieve a smooth, creamy consistency without overworking your blender.
- Sauté the vegetables gently to bring out their natural sweetness.
- Blend the soup carefully to achieve a smooth, creamy consistency without overworking your blender.
Directions
Melt the butter in a saucepan over medium heat. Once it’s melted, whisk in the flour, basil, pepper, and salt until everything is well combined. Slowly pour in the chicken broth while stirring, and keep cooking the mixture until it thickens and just starts to boil, which should take about 5 to 7 minutes. Next, add the potatoes, carrots, and green onions to the pot and bring everything back to a boil. Turn the heat down and let it simmer gently until the potatoes are almost tender, around 10 to 15 minutes. Finally, stir in the half-and-half and corn, and cook for another 5 minutes or so, until the soup is heated through and creamy. Give it a taste and adjust the seasoning if you need to before serving.
Great Ways To Serve
Serve warm with a slice of crusty bread or a side salad. A sprinkle of fresh herbs like parsley or chives on top adds a nice touch. For extra richness, add a dollop of sour cream or a drizzle of olive oil.
Storage & Reheating
Let the soup cool completely before storing in an airtight container. It keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months. Reheat gently on the stove, stirring occasionally.
