Directions

1. Place the olive oil into a soup pot over medium heat. Once shimmering, add the onions, corn and celery and sauté over medium heat for 3 minutes. Stir in the chicken broth, potatoes, green onions and a few pinches of salt and pepper to taste, and then bring the mixture to a boil.
2. Once boiling, reduce the heat to medium-low and simmer the soup for 15 minutes. Stir in the cheese and the half & half and then gently heat the mixture until the cheese has completely melted. Serve hot.