- 1 onion, finely chopped
- 1 tablespoon olive oil
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 (16 ounce) package frozen corn kernels
- 1/4 pound smoked sausage, sliced
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/8 teaspoon ground nutmeg
- 2 cups chicken broth
- 1 cup milk
- 1 (15.5 ounce) can BUSH'S® Cannellini Beans, drained and rinsed
- 2 cups chicken broth
- salt and white pepper to taste
- In a Dutch oven, saute onion in oil until tender. Add the potatoes, corn, sausage, bay leaf, thyme, nutmeg, and 2 cups of broth. Bring to a boil. Reduce heat; simmer uncovered for 15 to 20 minutes or until potatoes are tender.
- In a food processor, combine the milk, beans, and remaining broth; cover and process until smooth. Gradually stir into soup; heat through (do not boil). Discard bay leaf; season with salt and pepper.