Categories: main course, soup, vegetables

Ingredients

• 2 T butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 t Dijon mustard
• 1/2 t paprika
• 1/4 cup flour
• 3 c flour
• 3 c (2 cans -14oz) chicken or vegetable stock
• 3-4 yukon gold or white potatoes, peeled and diced
• Carrots diced
• 1/2 t salt
• 1 1/2 c corn kernels (frozen white are good)
• 2/ c milk or half and half
• 2 cups grated cheddar cheese (8oz)

Directions

1. Melt butter, stir in onion, garlic, mustard and paprika.

2. Cook 5 min or until softened. Sprinkle with flour, stir until absorbed.

3. Add stock a little at a time, stirring after each addition until smooth.

4. Add potatoes, carrots and salt. Bring to a boil.

5. Reduce heat and simmer, covered and stirring occasionally, about 15 minutes or until potatoes and carrots are tender.

6. Add corn and milk, heat until hot.

7. Add cheese, stirring until melted.

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