Creamy Weeknight Potato Vegetable Soup

Russets are best in this easy soup

INGREDIENTS:

2 russet potatoes, cut into small cubes

½ green pepper diced

1/3 C sweet onion

3 carrots, diced

2 garlic cloves minced

¾ C frozen corn

3 T Olive This! Arbosana Olive Oil

½ t Trader Joes 21 Seasoning Salute (or your favorite multi-purpose seasoning)

2 Knorr chicken stock bouillon cubes

7 C water

1 t salt + ½ t pepper (more to taste if needed)

1/3 C half n half cream

¼ C flour plus water to make slurry to thicken

Handful of parsley

METHOD:

Heat a large Dutch oven to high heat. Add the oil. Add green pepper, onion, carrots. Sauté for about 3-4 minutes until onions are soft and fragrant. Add the corn and the potatoes and stir until corn is hot, for about 2 minutes. Add the garlic and stir for about 1 minute. Add the 6 C water, and let it come to a boil. Add the salt and pepper and seasoning. Then the bouillon cubes. Stir to help the cubes dissolve. Cover, turn to low, and simmer on a low bubble for about 30 minutes.

Remove the lid, add in the cream and stir until the mixture is hot again. Then thicken with the flour/water mixture until slightly thick. Don’t over thicken. It will naturally seize up a little as it sits hot in the pan. Taste and season with more salt and pepper if needed. (I added more!) Serve with a flourish of parsley.