1 Tbsp olive oil
1 large carrot
1/2 medium onion
3 medium potatoes
2 cups vegetable stock (I use better than boullion low sodium)
1 cup milk
2 tsp cornstarch
1 clove minced garlic
1/8 tsp onion powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
Heat olive oil in medium saucepan over medium-high heat. Finely chop carrot and onion and add to pot. Saute 5 minutes until onion is translucent and carrots start to soften.
Cut potatoes in 1/2″ cubes. Add to pot and saute 2 minutes then add stock. Bring to boil, reduce heat and simmer until potatoes are cooked, approximately 15 minutes.
Whisk cornstarch into milk, then add with seasonings to the soup. Return to simmer for 5 minutes.
Partially puree with immersion blender.