Ingredients

• 3 cups veggie broth
• 3 cups diced potato
• 1/4 tsp minced fresh garlic
• Pinch of cracked black pepper
• 3/4 cups chopped spring garlic (can substitute green onions)
• 1 1/2 heavy cream (half and half)
• 3 Tbsps cornstarch
• 4 Tbsps cold water
• frozen corn
• 1 cup shredded pepperjack cheese

Directions

1. Bring broth to a boil

2. Add potatoes

3. Lower heat to simmer

4. Add minced garlic and black pepper – cook for 30 minutes

5. Add spring garlic and heavy cream – cook for 10 to 15 minutes

6. In a small bowl mix cornstarch and water together to make a slurry

7. Slowly pour the slurry into the soup and bring to a boil to thicken

8. Add frozen corn

9. When soup reached desired thickness, add cheese – thoroughly melt cheese and serve!

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