Creamy Corn Potage

Instructions

1. Sauté the aromatics
   In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
2. Add vegetables and broth
   Add the diced potatoes and corn kernels to the pot. Stir to coat with the butter and oil mixture. Pour in the vegetable or chicken broth and add the thyme. Bring to a boil, then reduce heat to simmer.
3. Simmer until tender
   Cover the pot and simmer for about 15-20 minutes, or until the potatoes are completely tender and can be easily pierced with a fork.
4. Blend the soup
   Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a standard blender, blend until smooth, then return to the pot.
5. Add cream and season
   Stir in the heavy cream or milk and return the pot to low heat. Season with white pepper and salt to taste. Heat through without boiling, about 3-5 minutes.
6. Serve and garnish
   Ladle the soup into bowls and garnish with freshly chopped chives. For an extra touch, you can add a small swirl of cream or a few whole corn kernels on top.