This has been a long time favorite that I’ve been making for years. It’s often requested via friends and family because it’s so rich in flavor…
1 c carrots, peeled & diced
1/2 c parsnips, peeled & diced
1/2 c celery root, peeled & diced
2 stalks celery, diced
2 cloves garlic, peeled & sliced
1 c onion, peeled & sliced
1/2 c leeks, sliced
1 can of whole kernel corn
1 russet potato, peeled & chunked right before adding
Sauté onion, carrots, celery, parsnips, celery root and garlic until soft and opaque. Then add 1 c water. Allow to simmer and reduce. Repeat. The more you repeat, the richer the broth. I typically do this 3-4 times.
Next add rosemary (a few leaves) and potatoes. Allow to simmer 10 minutes, then add corn. Simmer another 10-15 minutes (check potatoes to ensure they are soft).
Once potatoes are soft, then transfer to either blender or food processor to smooth (this step is optional).
Add salt & pepper to taste. Red pepper flakes are optional, as is a sprinkle of cheddar cheese. Enjoy!