Medium Soup Recipe

Sweat the aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make a roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Add liquids

Slowly pour in 1 cup of the stock while whisking to smooth any lumps. Then add the remaining 5 cups of stock and the milk, whisking to combine. Increase heat to bring the mixture to a gentle simmer.

Simmer the vegetables

Add the cubed potatoes, corn kernels, bay leaf and thyme to the simmering liquid. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add protein (optional)

If using shredded cooked chicken, stir it in during the last 4 minutes of simmering to heat through without overcooking.

Adjust seasoning and finish

Remove the bay leaf. Stir in the salt, black pepper, chopped parsley and lemon juice. Taste and adjust seasoning with more salt or pepper as desired. For a slightly thicker, creamier texture, mash 1/2 cup of the potato pieces against the side of the pot with a spoon and stir to incorporate.

Keep the soup at low heat until ready to serve, stirring occasionally. If soup becomes too thick, thin with up to 1/2 cup additional stock or milk.

Ladle the soup into bowls, garnish with extra parsley and serve with crusty bread or croutons on the side.