I kinda made up a recipe, nased on a few different soup's I've done in
the apst. Something like this:

1. Saute an onion in 1T butter.

2. add: 4 c stock, 4 diced potatoes, 1/2 pint diced grape tomatoes, a
handful of diced baby carrots, 3 stalks minced celery, a handful of
chopped parsley Add 1 t paprkia, 1 t celery seed, a pinch dry mustard,
1/2 t thyme. Boil for about 20 - 30 minutes, until veggies are getting
really soft and broth is thickening.

3. puree in the pot with a hand blender.

4. Add in 1 can drained corn (I tried frozen corn becasue it's supposed
to be more nutritious, but it was too mushy and the texture didn't work
out at all) and a whole bunch of grated cheddar cheese, preferably a
strong-flavored one. i used English Cheshire. Heat til warm but do not
boil.

5. Whisk in 1/2 c to 1 c buttermilk, depending on how thick you like
your soup.

It was great!! Perfect for yet another cold, rainy weekend. And the
leftovers make a great lunch.