A light, quick soup for those first few days of colder weather, when you need something warm & comforting. Easy to throw together with simple ingredients and a quick cook time on the stove. It can go from stove to bowl in just 1 hour! But like all great soups, the flavors only get better as it sits and marry with one another.
Is there anything better than soup on a cold day? Me thinks not : ) Well here is a great
- 2 cups of chicken, vegetable, or beef broth (I used chicken)
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks of celery, diced
- 2 & 1/2 cups frozen corn
- 1 russet potato, cubed
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 cup whole wheat flour
- 1 tablespoon cornstarch
- 3 cups milk of choice (I used skim)
- Optional: 4 strips of regular or turkey bacon, diced
To a large pot, add 2 cups of broth of choice on medium-high heat. Let the broth come to a boil and then add the diced onions, carrots, celery, and potatoes. Reduce heat to medium and let boil for 10-15 minutes until soft. Add in frozen corn along with the pepper, garlic salt, dried basil & oregano, and let simmer.
In a separate medium bowl, whisk together whole wheat flour and cornstarch. While whisking, slowly pour in the milk. Once combined, pour this mixture into the pot on the stove and stir for a minute or two. Once the soup is boiling, reduce the heat to a simmer and add in optional bacon if desired. Let simmer for a minimum of 30 minutes (but it’s really better if it can keep simmering for longer!). If you continue to let it simmer, just make sure to stir the soup from time to time to avoid the bottom from burning.
Top with cheese, crackers, green onions or avocado slices once you’re ready to eat.