To begin sautéing the vegetables, chop the garlic and add the chopped carrots and celery to the saucepan. Cook, stirring occasionally, for 5 to 7 minutes, or until veggies start to wilt.
Incorporate stock and Potatoes: After adding the chopped potatoes, thyme, rosemary, salt, and pepper, pour in the beef or chicken stock. Combine thoroughly.
Simmer: Once the soup is boiling, lower the heat to a gentle simmer. Simmer, covered, for 20–25 minutes, or until potatoes are soft.
Incorporate the Corn, Peas, and Heavy Cream: Combine the corn, frozen peas, and heavy cream (or milk). To heat the corn and peas, simmer for a further 5 minutes.
Devour and Fine-Tune: Add more pepper and salt if necessary to taste.
Place the order: Serve hot, garnished with chopped parsley. For an extra cheesy touch, top with shredded cheddar cheese if you want.
Bake for 30–35 minutes.
