Corn is ready to harvest. Use fresh corn and potatoes from the garden. I used a combination of Yukon Gold and Red potatoes.

Serves 8

Ingredients:

3 tbl butter
3 cloves garlic
1 medium onion
celery-use the inside leafy stalks, about 6 stalks
6 potatoes, medium
2 ears corn, cut off the cob
1 tbl pesto or fresh basil, chopped
1 tsp thyme
1 tsp salt
½ tsp pepper
2 tsp tamari soy sauce
3 cups vegetable stock
2 cups whole milk

Method:

1. Cut 2 potatoes into large chunks, place in a small saucepan, and add water to just cover the potatoes. Cook, covered until they are soft when poked with a fork.

2. Peel and crush garlic. Set aside. Dice onion and celery. Chop the remainder of the potatoes into bite-sized pieces. Cut the corn off the cob.

3. In a medium large pot, melt butter on medium heat, add garlic and onions and cook about 3 minutes. Add celery and continue to cook until onions are translucent, about 5 minutes more.

4. Add potatoes and stir. Add vegetable stock, pesto, and spices. Cove the pot and simmer on medium heat until potatoes are cooked.

5. When potatoes in separate pot are soft, add them to the blender with the water they were cooked in and purée. Add to soup pot.

6. Add corn and whole milk and cook about 10 minutes more.