2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
6 cups vegetable stock or Broth
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn or ( 3 cans of kernels)
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and cook until soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. If you decide on canned corn, simmer for 5- 8 minutes. Stir in the parsley and add another tablespoon of olive oil. Enjoy!