- 3 tablespoons Lucerne Sweet Cream Butter or margarine
- 2 onions, finely chopped
- 1 clove garlic, minced or pressed
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 4 cups vegetable or chicken broth
- 1 pound thin-skinned potatoes, scrubbed
- 3 cups fresh or frozen, thawed corn kernels
- 2 cups Safeway SELECT Organic Milk
- 1/2 cup Lucerne Whipping Cream
- Salt and pepper
- 1 1/2 cups shredded Safeway SELECT Extra-Sharp Cheddar Cheese
- In a 5- to 6-quart pan over medium-high heat, melt butter. Add onions and garlic. Cook, stirring occasionally, until onions are soft but not brown, 8 to 10 minutes.
- Stir in thyme, bay leaf, and broth. Increase heat to high and bring to a boil. Meanwhile, cut potatoes into 1/2-inch cubes.
- Add potatoes to boiling broth; reduce heat, cover, and boil gently until potatoes are tender when pierced, about 10 minutes. Stir in corn kernels and simmer until they are tender to bite, 1 to 2 minutes.
- Stir in milk and cream. Cook over low heat, stirring constantly, just until steaming; do not boil. Remove and discard bay leaf. Season to taste with salt and pepper. Ladle into bowls and offer cheese to add to taste.