Corn, Potato And Cheese Soup - cooking recipe

Ingredients

2 tablespoons butter
2 shallots, finely chopped
8 ounces potatoes, peeled and diced
4 tablespoons all-purpose flour
2 tablespoons dry white wine
1 1/4 cups milk
14 ounces corn kernels, drained
3 ounces gruyere cheese, grated (or cheese of your liking)
8 -10 fresh sage leaves, chopped (try to really use fresh...it makes a difference)
2 cups heavy cream
crouton (optional)

Preparation

Melt butter in heavy-bottom pan over low heat.
Add shallots and cook, stirring frequently, for 5 minutes or until softened.
Add potatoes and cook, stirring for 2 minutes.
Sprinkle in four and cook, stirring constantly, for 1 minute.
Remove from heat and stir in the wine.
Return to heat and stir in the milk.
Bring to a boil, stirring constantly, then reduce heat to a simmer.
Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
Ladle into bowls. Add croutons if desired and garnish with sage.