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Export 8 ingredients for grocery delivery
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.
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