This soup depends on you using a great stock. I make it using my own home-made vegetable stock which is packed full of rich flavour. The result is a soup that is full of natural sweetness.
This soup is vegetarian. If you replace the butter with oil, it will be vegan too.
1 tablespoon butter
1 onion, finely chopped
1 medium potato, peeled and cut into small dice
1 tablespoon flour
750 ml home-made vegetable stock, heated
280g tinned sweetcorn, drained (or use frozen sweetcorn)
½ tsp dried thyme
½ tsp ground black pepper
A large pinch dried chilli flakes
Salt to taste
Melt the butter in a large saucepan, add the onion and sauté for 5 minutes. Add the potatoes and continue to cook until the potatoes have taken on some colour and started to soften, approx. 5 more minutes. Sprinkle in the flour and stir fry for 1 minute.
Gradually add the hot stock, stirring well. Add all of the other ingredients, bring to a gentle simmer and cook, covered for about 30 minutes until the potatoes are soft. Check the seasoning and serve.