Soup-ah

I made some ridiculously awesome soup from scratch. I winged the recipe and it came out delicious! My "used to be a chef" husband gave it unreserved approval while helping himself to seconds. This was inspired by leftover ingredients from making potato leek soup and a fond memory of mixing corn kernels into mashed potatoes on my plate as a kid, which I still love. Now I can get my fix with a little more spice and sophistication. - Miriam

INGREDIENTS (T = Tablespoon, t = teaspoon) 

1 stick salted butter
1 red onion, chopped
some chopped up herbs, about 1 T each - thyme, oregano, chives and/or whatever else you like :D
about 1 T red pepper flakes or 1 t cayenne powder (or none at all if you don't like hots)
5-7 drops of "liquid smoke" ... the best bottled stuff ever.
4 cloves garlic, minced
1 T organic all purpose seasoning
1 t salt
1 t black pepper
1-2 cups light cream (depending on how creamy you like it)
2 15 oz. cans of sweet corn
2.5 lbs potatoes, peeled and chopped
1 49 oz can of chicken broth

DIRECTIONS!!!

In a medium to large pot -  melt butter over Medium/High heat.
When melted add minced garlic, chopped red onion, herbs, 1 15 oz can sweet corn, herbs, liquid smoke, and pepper flakes.

Cook on medium high heat stirring occasionally. Cook as long as it takes you to peel and chop potatoes. The mixture should have some burning appearance going on, this is all flavor that will add to the soup. I would say about 15-20 minutes, stirring every 5 minutes or so.

When that is finished cooking add all of the chicken broth, potato, salt, seasoning, pepper, cream, and other can of corn.

Bring to a boil. After boil reduce to Medium low heat and simmer 25 minutes.

Use and immersion blender to smooth out the soup of any chucks. If you don't have an immersion blender you can just transfer the soup in batches to a blender and smooth it out that way. I usually don't blend it completely because I like some texture, but whatever suits your tastes.

Enjoy!