Cooking time
20 min
Serves
4-6
Ingredients
  • 60 mL (4 tbsp) Natrel butter
  • 88 mL (6 tbsp) onions, chopped
  • 175 mL (¾ cup) celery, diced
  • 625 mL (2½ cups) hot water
  • 500 mL (2 cups) raw, peeled and cubed potatoes
  • 750 mL (3 cups) corn
  • 30 mL (2 tbsp) sugar
  • 10 mL (2 tsp) salt
  • Dash of white pepper
  • 1 L (4 cups) Island Farms by Natrel Half & Half cream
  • 45 mL (3 tbsp) flour
Preparation
  1. On medium heat, melt the butter, then simmer the onion and celery for 5 minutes until soft.
  2. Add the water, potatoes, corn and seasonings.
  3. Cover and simmer for 30 minutes or until the potatoes are barely tender.
  4. Whisk the flour into 250 mL (1 cup) of the half & half and stir into the soup.
  5. Add the remaining 750 mL (3 cups) of half & half.
  6. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
  7. For a thicker soup simmer another 5–10 minutes.