Step 1

Melt butter in a large pot (like a 5.5 quart Dutch oven) over medium-high heat until bubbly, about 2 minutes. Add onion, garlic, and carrots and sauté until tender, about 2 minutes.

Step 2

Add potatoes and broth. Bring to a boil and cook covered until potatoes are fork tender, about 10 minutes. It is ready when a fork can be easily inserted into the potatoes.

Step 3

Turn the heat down to medium and stir in heavy cream and corn. Cook until warmed through, about 2 minutes.

Step 4

Using a potato masher, mash half of the potatoes in the pot to thicken the soup. You can also coarsely blend with a handheld immersion blender.

Step 5

Stir well and let the soup continue cooking until thickened to a desired consistency, about 3-4 minutes.

Step 6

Season with salt and pepper to taste and serve warm.