Ingredients:

• 2 tablespoons unsalted butter
• 1 medium-large onion, diced
• 2 medium-large stalks celery, diced
• 1/2 medium red bell pepper, diced
• 2 cloves garlic, minced
• 4 cups unsalted chicken or vegetable stock
• 1 bay leaf
• 1 pound Idaho® Fingerling Potatoes, scrubbed and quartered or halved, depending on size
• 1 teaspoon Dijon mustard
• 3/4 teaspoon smoked sweet paprika
• 1/4 teaspoon black pepper
• 1 1/4 cups cooked corn kernels (from about 2 large cobs, or thawed if using frozen)
• 6 oz sharp white cheddar, shredded
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley

Directions:

1. Add the butter to a 5-quart pot over medium-high heat; once melted, add the onion, celery, red bell pepper, and garlic, and cook until the vegetables start to soften, about 3 minutes, stirring occasionally.
2. Add the stock, bay leaf, and potatoes, and bring up to a boil. Cover the pot, turn the heat down to simmer, and cook until the potatoes are fork-tender, about 15 minutes. 
3. Stir in the Dijon, smoked sweet paprika, and black pepper, and turn off the heat. Remove the bay leaf and discard it.
4. Carefully transfer 2 cups of soup to a blender and puree until smooth, and then pour it back into the pot.
5. Turn the heat on low and stir in the corn. 
6. Toss the cheddar and cornstarch together in a bowl and stir the cheese into the soup a handful at a time until fully incorporated. 
7. Stir in the parsley, taste and add salt if desired, and serve.