Vinnie made this soup during the holidays and we have been begging him to make it again...it is so delicious and a great light version of the old version.
5 cups of homemade chicken stock (you can purchase low-sodium stock at your local grocery store)
2 Onions
1/2lb of red potatoes cut up into dices
1 1/2 cup of frozen corn or right from the cob
3 cups of half and half cream
2 tablespoons of unsalted butter
2 tablespoons of extra virgin olive oil
salt and pepper to taste
In a medium sized pot, add two tablespoons of olive oil and the butter and allow to heat, add the onions into the pot and saute until soft and slightly browned (be careful not to burn them!).
Then add the chicken broth, once the broth boils add the potatoes, corn.
Once the potatoes and corn are cooked, add the cream, salt and pepper and allow the soup to simmer for about 5 minutes and enjoy!
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