2 T butter
2 T olive oil
1 onion, diced
2 glarlic cloves, minced
6 sprigs fresh thyme,leaves only
1/4 C all-purpose flour
salt and pepper to taste
1/2 t turmeric powder
2 Idaho potatoes,peeled and diced
6 C vegetable stock
6 C corn kernels(frozen)
2 C half-and half(or heavy cream)
1 C grated sharp white cheddar cheese
1. Heat butter and oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are soft(8-10 minutes). Dust the vegeatables with the flour and stir to coat well.
2. Pour the stock and add the potaotes. Bring it to a boil and cook until the potatoes are cooked but not too soft(7-8 minutes).
3. Add the corn to the soup, then add the half-and half and chedder cheese. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper. Serve hot with crackers.