Sup Jagung Musim Panas Sederhana

Instructions

1. To a large saucepan over medium heat, add olive oil, onion, and garlic and sauté for 3-4 minutes.
2. Add potato, season with a little salt and pepper, and cover to steam for 4-5 minutes.
3. Add most of the corn, reserving a little for garnish, and stir.
4. NOTE: If you plan to blend the soup, I recommend (as suggested above) adding half broth, half milk for a creamier texture. But if you intend to leave it unblended, forgo the milk and replace it with additional vegetable broth for best texture/flavor.
5. Add broth and almond milk (if using), cover, and bring to a low boil. Reduce heat to low. Cook until the potatoes are soft and slide off of a knife when pierced - about 5-10 minutes.
6. If blending, add 3/4 of the soup to a blender* and blend until creamy and smooth. If using nutritional yeast, add now.
7. Transfer soup back to the saucepan and bring back to a simmer. Taste and adjust seasonings as needed. Cook for at least 10 minutes to let thicken. The longer it simmers, the more flavorful it will be.
8. To serve, top with chopped green onion, remaining fresh (or lightly sautéed) corn, and black pepper. Add a sprinkle of paprika for color.