Creamy Corn Soup with Queso Fresco and Cilantro

INGREDIENTS

1/2 tsp

olive oil

1/3 cup

chopped scallions

garlic clove, chopped

3 1/2 cups

fresh corn kernels, cut from the cob (from 5-6 medium)

russet potato, peeled and diced

5 cups

1% milk

chicken bouillon cube (or Vegetable Better than Bouillon)

2 tbsp

chopped fresh cilantro, divided

1/4 cup

reduced fat sour cream

salt and fresh pepper,

3 oz

crumbled queso fresco (or cotija cheese)