Corn And Potato Soup

• 1 yukon gold potato small
• 2 broccoli stems
• 1 cup canned corn
• 1 clove garlic
• 1 teaspoon olive oil
• 1/3 cup cheddar cheese
• water

1. In a small pot, heat the olive oil and brown the garlic.
2. Chop potato and broccoli stem in 1/4" cubes. When garlic is browned, remove from pan and pour in 1 cup of water. Add vegetables and add enough water to cover completely. Let simmer until thoroughly cooked.
3. Add 1/2 cup corn kernels and season with salt and pepper. Stir for a couple of minutes.
4. Pour hot soup into blender and blend until creamy, without any chunks.
5. Pour pureed soup into pot, over very low fire. Add cheddar cheese and stir until completely melted. Season with salt and pepper to taste.
6. Pour soup into a bowl and top with the remaining corn. Serve hot.

broccoli stems, corn, clove garlic, olive oil, cheddar cheese, water

Taken from www.yummly.com/recipe/Corn-And-Potato-Soup-1474263 (may not work)