November 25, 2016
Heat olive oil in a large (at least 4-quart) stockpot. Add onions, celery, and carrots. Cook, stirring, until softened, about 5-7 minutes.
Add the diced white and sweet potatoes to the pot. Cook, stirring, for 3-4 minutes. If the mixture starts to stick to the bottom of the pot, add a bit of the vegetable stock.
Add in the vegetable stock. Over medium-high heat, bring the mixture to a boil. Reduce heat to simmer, and cook until vegetables are tender, about 10-15 minutes. From time to time, stir the soup mixture, and test the vegetables by piercing them with a fork. Stir in the corn (fresh or frozen, canned).
Keeping heat low, add milk or half and half. Stir in the seasonings a little at a time, so that you can adjust amounts to your taste.
1-2 tablespoons olive oil
½ cup chopped onions
¼ cup chopped celery
¼ cup diced carrots
1 cups diced white potatoes
2 cups diced sweet potatoes
2 cups vegetable stock
3-1/2 cups corn (frozen, fresh, or some of each)
1 14.75-ounce can creamed corn
1-1/4 cups milk or half and half
¼ teaspoons salt
¼ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
¼ teaspoon nutmeg