Potato Carrot Corn Soup

It has been snowing incessantly since yesterday. Its surprising since its not even November and it looks like winter has made its announcement. Early announcement. I have never seen such an early snowstorm. But then again this is a different year. A lot of things have happened, a new turn in my life, a move.


About 7000 ft above sea level here and its cold, cold, cold..

So I think its time for some soup and hot bread. I have lots of potatoes in my fridge, so what better than a warm comforting bowl of potato soup?

1 cup chopped carrots
1/2 yellow onion
3-4 garlic pods
3 russet potatoes
1 cup white corn
2 tbsp olive oil
vegetable stock (optional)
handful of parsley

I like to make my soups in a dutch oven, very conducive to slow cooking for a long time. Fry the onions in the oil, when the onions turn golden, add the carrots and garlic. Add a little salt and freshly ground pepper. When the carrots soften, add water, then potatoes.
When the potatoes are cooked, I used a hand blender in the pot to blend the ingredients. Then add some more water/vegetable stock, add the parsley and the corn and salt to taste.
Add cream if you like before you serve. I added lots of cracked pepper.

Hmm, tastes great with warm bread.

A wonderful treatment for the cold blues.