Ingredients:

  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin
  • 1 lb Russet potatoes, peeled and cubed into 1/2-inch pieces
  • 4 cups low-sodium vegetable broth
  • 32 oz frozen sweet corn
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 cup half-and-half
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the onion, celery, and minced garlic into the bottom of the slow cooker. Add the 1 lb of cubed potatoes on top. This creates a bed of aromatics that will infuse the liquid from the bottom up.
  2. Pour in the 32 oz of frozen sweet corn. There is no need to thaw it first; the ice crystals will actually help maintain the moisture balance of the soup as it starts to heat up.
  3. Sprinkle in the 1 tsp of smoked paprika, 1/2 tsp of dried thyme, 1 tsp of salt, and 0.5 tsp of cracked black pepper. Drop the 1 bay leaf into the center of the mix.
  4. Pour the 4 cups of low sodium vegetable broth over the ingredients. Give everything a gentle stir with a wooden spoon to ensure the spices aren't clumped in one spot.
  5. Secure the lid on your slow cooker. Set it to High for 4 hours. Cook until the potatoes are fork tender and beginning to lose their sharp edges.
  6. Once the 4 hours are up, remove the bay leaf and discard it. Pour in the 1/2 cup of half and half. Stir gently until the broth turns a pale, golden yellow.
  7. Taste the broth. If you want it saltier, add a pinch now. If the soup looks too thin, use a potato masher to crush a few of the potato cubes directly in the pot. Let it sit for 5 minutes with the lid off to thicken before serving.