1 large sized baking potato, peeled and cubed
2 1/2 cups water
1 tablespoons butter
1 small yellow onion, diced
1 teaspoon sea salt
1 medium celery stalk, minced
1 lb frozen corn, thawed
1/4 teaspoon thyme
1/2 teaspoon basil
fresh ground pepper to taste
1 cup milk (low fat or soy milk will work)
- Bring the potato to a boil in the 2 1/2 cups of water. Lower the heat to a simmer and cook until the potato is tender, but not mushy. Start checking at 10 minutes.
- Meanwhile, melt the butter in a soup pan over medium high heat. Add the onion and sea salt and cook, stirring frequently until the onion is tender, about 5 minutes. Add the celery and keep cooking for another 5 minutes. Add the cooked potato along with its cooking water, the corn, thyme, basil and fresh ground pepper. Reduce heat and allow to cook for an additional 5 minutes.
- Use a blender to puree half the solids and some of the soup liquid. Return the puree to the soup and let rest until almost time to serve.
- Add the milk to the soup about 10 minutes before you serve it. Heat the soup over a very low each before service. But DO NOT allow it to come to a boil .
- Serve warm and enjoy.