Creamy Corn and Leek Soup

Ingredients

• Olive oil

  1 tbsp or 14g

• Leeks

  raw

  2 cup or 178g

• Sweet corn

  yellow, frozen, kernels cut off cob

  2 cup or 272g

• 2% milk

  3 cup or 732g

• Thyme

  dried

  1 tsp, leaves or 1g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Warm oil in a large pot over medium heat. Add the sliced leeks and cook, stirring, until very soft and translucent, 5–7 minutes.
2. Stir in the corn and cook until heated through and fragrant, 3–4 minutes.
3. Pour in the milk and bring just to a gentle simmer; do not let it boil.
4. Add the thyme and a pinch of salt and pepper. Simmer gently, uncovered, for about 10 minutes to meld flavors.
5. Blend with an immersion blender until smooth and creamy (or carefully transfer to a blender and blend in batches, venting the lid).
6. Taste and adjust seasoning as needed. Serve hot, with a final crack of black pepper if desired.