4cupsheavy cream or half & halfor 4 cups water and 2 cups Thrive Life Powdered Milk
1cupThrive Life Parmesan Cheese
1cupThrive Life Cheddar Cheese shredded
2Tbs.dried parsley choppedgarnish
Instructions
In a bowl, add the freeze dried onions and celery and add a 1/4 cup of water and let them sit for 5 minutes. In another bowl, add the freeze dried potatoes and 2 cups of water. Let the potatoes rest for 5-10 minutes or until they begin to soften.
In a large soup pot, heat the olive oil to medium-high heat. Add the onions, celery and potatoes and saute until tender. Add some of the 2 cups of water (that was used for the rehydration of the potatoes) as needed so the vegetables don't burn or stick to the bottom of the pan. Once the vegetables are tender (takes about 10 minutes of simmering), add the corn, garlic cloves, bouillon, spices and cornstarch. Mix until the cornstarch becomes smooth and everything is combined.
Add the remaining water, powdered milk and cheeses. Let soup simmer on low heat until it thickens and the flavors meld.
Serve soup with extra cheese and parsley for garnish.