Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large leek, white portion only, rinsed and chopped
- 2 carrots, chopped
- 2 tsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 2 c chicken stock
- ¾ lbs potatoes, peeled and cut into 1/2" cubes
- 1 c half-and-half
- 1 c corn kernels
- Salt to taste\
- Sour cream
- Hot sauce
Instructions
Heat oil and butter in a large saucepan. Add leeks and carrots and cook over medium heat for five minutes. Add herbs, chicken stock, and potatoes. Bring to a boil then reduce heat to low; cook, covered, for ten minutes until potatoes are just tender. Stir in half-and-half, corn, and salt. Bring just to a boil, then reduce heat to low and simmer for three minutes, stirring. Serve with a dollop of sour cream with a few shakes of hot sauce stirred in.
