About 1.5 lbs organic russet potatoes, peeled and cut into 1/2" cubes
2 cups low-sodium vegetable broth
3/4 tsp sea salt
1/2 tsp ground black pepper
1/2 tsp smoked paprika
2 cups frozen super sweet corn
1 cup whole milk
2 tsp corn starch
*optional- chopped green onion or chives
Heat a large pot or dutch oven on medium to medium low, then add oil, allowing to heat.
Once oil heated add onions and cook about 5 mins or until just tender.
Add garlic and cook another 2 mins, stirring frequently to avoid burning.
Add potatoes, salt, pepper, paprika and broth, bring to a boil, then reduce heat, cover and simmer for 15 mins.
Add corn and milk to pot.
Add corn starch to small bowl with about a tsp of water, stir with fork quickly to dissolve corn starch and add immediately to pot.
Leave pot uncovered, bring to a boil then reduce heat to simmer and cook another 15 mins, stirring frequently to avoid sticking or burning milk. Soup should thicken in this time to a thicker, creamier texture.
Adjust salt and pepper to liking if need be and serve.
Great served with sprinkled chopped green onion or chives and a dash of smoked paprika for looks, but optional.