Second Step: Throw in some vegetables! Add the chopped carrots, celery, onion, and garlic. The brightly colored vegetables will soften after about 5 minutes of sautéing. Garnish with salt, pepper, rosemary, and thyme for that extra taste.
Third, add the diced potatoes and beef broth. Reduce heat to low and simmer, covered, for 15–20 minutes, or until potatoes are soft.
Step 4: Now we can include color! Cook for a further 5 minutes after adding the corn and frozen peas. The half-and-half (or milk) may be added last for a velvety texture. Add a little cornstarch dissolved in cold water if you like a thicker soup.
Step 5: Take it hot and enjoy! Put a scoop of sour cream, some crumbled bacon, and some fresh chives or parsley on top of each bowl. The toasted bread cubes served on the side are perfect for dipping.
