2 tablespoons olive oil
1/4 cup chopped onion
1/2 cup diced celery
1 1/4 cups hot water
1 cup peeled, cubed potatoes
1 1/2 cups frozen corn kernels, thawed
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon black pepper, or to taste
2 tablespoons all-purpose flour
- Heat olive oil in a 4 quart saucepan or soup pot. Add onion and celery and saute until soft (about 5 minutes).
- Add water, potatoes, corn, sugar, salt, and pepper. Cover and simmer until potatoes are tender, about 25 minutes.
- Whisk flour into LACTAID® Fat Free Milk; stir into soup and cook until soup gets a creamy and thickened consistency, about 12 minutes. Serve warm.