Creamy Corn and Potato Soup with Sesame Brown Butter

There’s just something about soup that feels like a comforting hug at the end of a long day. Whether you’re curled up with a good book or bustling around on a busy weeknight, a warm bowl of soup can make everything feel a little more manageable. This creamy corn and potato soup with sesame brown butter is a personal favorite of mine because it’s both easy to make and deeply satisfying. It brings together the natural sweetness of corn, the hearty texture of potatoes, and the irresistible richness of nutty brown butter with a little sesame twist.

I first made this soup on a chilly Sunday afternoon when I didn’t have much in the fridge except a few cobs of corn and some baby potatoes. I wasn’t expecting much—but oh, was I wrong. One spoonful of that silky, sweet-salty broth, and I knew this would become a regular in my kitchen. The brown butter sesame topping was a bit of an experiment, inspired by a recipe I saw that used sesame oil as a finishing drizzle. I thought, why not take it a step further? Browning the butter adds a toasty, nutty depth, while the sesame seeds bring just the right amount of crunch and flavor.

What makes this soup even more special is that it doesn’t require any fancy equipment or unusual ingredients. Most of the items are probably already in your pantry or fridge, and the process is super beginner-friendly. It’s one of those recipes that rewards you with a complex, layered taste from very simple steps. Whether you’re cooking for yourself or serving it as a starter for guests, this soup is a total winner. Plus, it’s vegetarian-friendly and easily adaptable to other dietary needs. Get ready to fall in love with this cozy, flavorful bowl that tastes like it came from a high-end café.

Why You’ll Love This Creamy Corn and Potato Soup Recipe

There are so many reasons to fall for this soup, and once you’ve tried it, you’ll understand exactly why it’s one of those dishes you’ll want to keep coming back to. First and foremost, it’s incredibly easy to make. With just a few everyday ingredients and a straightforward cooking process, this recipe is approachable even for the most novice home cook. You don’t need hours of simmering or a long grocery list to achieve that slow-cooked flavor—just a few smart techniques and flavor-boosting touches.

The flavor profile of this soup is truly something special. The natural sweetness of fresh corn is balanced perfectly by the earthiness of new potatoes. These two ingredients create a velvety base that’s hearty and satisfying without being heavy. Then comes the star of the show: the sesame brown butter. This nutty, aromatic drizzle adds richness and depth, with just a hint of spice from the cayenne and a subtle crunch from the sesame seeds. It transforms the soup from delicious to downright crave-worthy.

Texture is another big reason to love this dish. Blending part of the soup gives it a creamy, smooth consistency while leaving some whole kernels and chunks of potato adds a satisfying bite. It’s a wonderful combination of creamy and chunky, without the need for any dairy or flour-based thickeners. The sesame brown butter adds even more textural contrast, giving each spoonful a bit of crisp, toasted goodness.

This soup is also very customizable. You can adjust the spice level to your liking, add herbs like thyme or chives for extra flavor, or bulk it up with a handful of shredded chicken or crumbled turkey bacon if you’re looking for added protein. It’s naturally vegetarian, gluten-free if you skip the flour in the butter topping (if using), and it stores beautifully for leftovers. Whether you’re cooking for yourself or a crowd, this recipe is an absolute gem that delivers every single time.

Health Benefits of this Creamy Corn and Potato Soup

While this soup is undeniably delicious and comforting, it’s also packed with health benefits that make it a nourishing choice for any day of the week. Let’s start with the key ingredients—corn and potatoes. Corn, often underestimated in terms of nutrition, is actually rich in essential vitamins and antioxidants. It provides a good amount of vitamin C, B vitamins like folate and thiamine, and fiber, which helps support healthy digestion. Fresh corn also contains carotenoids like lutein and zeaxanthin, which promote eye health and act as antioxidants to protect against cell damage.

New potatoes are another nutritional powerhouse. Unlike older, starchy potatoes, new potatoes have a thin skin and a higher moisture content, which gives them a tender, creamy texture. They are an excellent source of potassium, an essential mineral for heart and muscle function. They also offer vitamin C and B6, which support immunity and brain function. Their natural starches help create a rich soup base without the need for cream, making this recipe lighter and easier on the digestive system.

The sesame seeds in the brown butter topping may be small, but they’re mighty in health benefits. Sesame seeds are rich in healthy fats, protein, calcium, and magnesium. They’re also a great source of lignans and phytosterols—natural compounds that help reduce cholesterol levels and support heart health. Toasting them in butter enhances their flavor and unlocks even more nutritional value through light roasting.

The cayenne pepper, used sparingly in this recipe, brings a touch of heat and a big boost of health. Capsaicin, the active component in cayenne, has anti-inflammatory properties and may help boost metabolism and circulation. Combined with the fiber and nutrients from the vegetables, this soup delivers a satisfying, heart-healthy meal without being heavy or overly rich.

Moreover, because this soup can be made without dairy or gluten, it’s accessible to a wide range of dietary needs. The ingredients are fresh, whole, and minimally processed, making this dish not just comforting but truly nourishing from the inside out.

Preparation Time, Servings, and Nutritional Information

When it comes to planning meals, one of the most important things is knowing how much time you’ll need and what you’re getting out of it nutritionally. This creamy corn and potato soup checks all the boxes—it’s quick, efficient, and surprisingly nutrient-rich.

Total Time: 35–40 minutes
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Servings: This recipe serves 1 hearty portion, perfect for a solo lunch or dinner. You can easily double or triple the ingredients to feed more people.
>Calories per serving: Approximately 380 kcal
Protein: 6 grams
Carbohydrates: 44 grams
Fat: 20 grams
Fiber: 5 grams
Sugar: 8 grams
Sodium: Adjust to taste; approximately 300mg per serving if using kosher salt sparingly.

This nutritional breakdown shows that the soup is balanced and filling without being overly heavy. It offers complex carbohydrates for energy, healthy fats from butter and sesame seeds, and plenty of vitamins and minerals. The fiber content from the corn and potatoes makes it a satiating option that can easily hold you over between meals.

Best of all, the relatively short cook time makes this an excellent recipe for busy days. You can start and finish this soup in less than an hour, and the steps are simple enough that you can even prep other dishes or take a break while it simmers. For anyone looking for a quick, delicious, and wholesome meal, this soup delivers in every way.

Ingredients List of this Creamy Corn and Potato Soup

To make this cozy and flavorful corn and potato soup, you’ll need just a few pantry and fridge staples. These ingredients come together beautifully to create a comforting dish with layers of texture and flavor.

Ingredients (Serves 1):
3 tablespoons unsalted butter, divided
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper, to taste
2 tablespoons sesame seeds
Corn (kernels cut off from fresh cobs; approximately 1 to 2 medium ears)
2½ cups water
New potatoes (about 1 cup, cubed)

Let’s break down the role of each ingredient:

Unsalted butter: This is key to both flavor and texture. It forms the base for sautéing the corn and also becomes the brown butter used for drizzling. Unsalted butter gives you better control over the seasoning.

Cayenne pepper: Just a pinch adds a lovely warmth and gentle heat. It’s subtle but enhances the soup’s flavor depth.

Kosher salt and black pepper: These are essential for seasoning and drawing out the natural sweetness of the corn and richness of the potatoes.

Sesame seeds: Toasted in brown butter, they add a nutty crunch and an unexpected twist that elevates the dish from good to unforgettable.

Fresh corn kernels: Fresh corn brings natural sweetness and a crisp bite to the soup. Cutting the kernels off the cob yourself ensures maximum freshness and flavor.

Water: Used as the base for simmering the soup. It allows the natural flavors of the corn and potatoes to shine through. You can substitute with vegetable broth for extra depth.

New potatoes: Their tender skin and creamy interior make them ideal for soup. They cook quickly and blend well without making the soup overly starchy.

In the next section, we’ll walk step-by-step through how to transform these simple ingredients into a luxurious, soul-warming soup.

Step-by-Step Cooking Instructions

Creating this creamy corn and potato soup is a simple process, but there are a few key steps that make all the difference when it comes to texture and flavor. From prepping the corn to making the brown butter sesame drizzle, each part plays an important role. Let’s walk through the cooking method together so that you feel confident and prepared every step of the way.

Step 1: Prep the Corn

Start by preparing your corn. You’ll need about one to two medium ears. Hold the corn cob vertically on a cutting board and use a sharp knife to slice downward, cutting the kernels off the cob. Make sure to do this slowly and carefully to avoid slipping. Once you’ve removed the kernels, break or cut the cobs in half and set them aside—you’ll use these to infuse the broth with even more corn flavor.

Using the corn cobs is optional, but highly recommended. They add an incredible depth of sweetness and roundness to the broth without any extra ingredients. It’s one of those small tricks that takes this soup to the next level.

Step 2: Sauté the Corn

Next, place a medium saucepan over medium heat and add two tablespoons of the butter. Let the butter melt completely and begin to bubble slightly. Once it’s hot, add the corn kernels. Sauté them for about two to three minutes, stirring occasionally. You’re not aiming to brown the corn here, just to soften it and release some of its natural sweetness.

You’ll know the corn is ready when it starts to look slightly translucent around the edges and the butter smells lightly nutty. This step creates a delicious base for the soup and enhances the sweetness of the corn without overpowering it.

Step 3: Simmer the Soup

Now it’s time to add the water, halved corn cobs, and cubed new potatoes. Pour 2½ cups of water into the pot and gently place the corn cobs in as well. Add the potatoes, and give everything a quick stir. Increase the heat slightly and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 12 to 15 minutes.

Check the potatoes with a fork after the 12-minute mark. They should be tender and easy to pierce but not falling apart. The corn cobs will have infused the water with their natural sweetness, and the potatoes will help thicken the base as they soften. If the water level looks a bit low during cooking, you can add a splash more, but don’t overdo it—you want the broth to remain rich and flavorful.

Step 4: Blend and Combine

Once the potatoes are soft and the soup has simmered to develop flavor, it’s time to remove the corn cobs and blend. Use tongs to carefully remove the corn cobs and discard them. Now, using a blender, carefully ladle about three-quarters of the soup mixture into the blender. Blend until smooth and creamy, about 30 seconds to 1 minute depending on your blender’s power.

Be cautious with blending hot liquids. It’s always a good idea to let the soup cool slightly or to vent the blender lid slightly and cover with a towel to prevent pressure buildup. If you prefer a more rustic texture, blend less—just enough to create a creamy base while leaving some whole corn kernels and potato pieces in the pot.

Once blended, pour the smooth soup back into the pot with the remaining chunkier portion. Stir well to combine everything evenly. This gives the soup a beautiful texture—smooth and creamy with little pops of whole corn and potato in every bite.

Step 5: Season to Taste

Now that your soup is blended and combined, it’s time to season. Add ¼ teaspoon of cayenne pepper for a touch of heat. Then sprinkle in kosher salt and freshly ground black pepper to taste. Start with a pinch of each and adjust until it suits your preference. Stir everything together and allow the soup to simmer on low for another 2 to 3 minutes so the flavors can meld.

Don’t skip the taste test here. This is your chance to personalize the soup. If you like things spicier, add a pinch more cayenne. Want it creamier? Add a touch of milk or coconut milk. But honestly, the flavor is already so rich and full that it usually doesn’t need much tweaking.

Step 6: Make the Sesame Brown Butter

This final step is what takes this soup over the top. In a small skillet or saucepan, melt the remaining 1 tablespoon of butter over medium heat. Let it melt completely and continue cooking, swirling the pan occasionally. You’re looking for the butter to turn a golden-brown color and smell nutty—this usually takes around 5 to 7 minutes. Keep a close eye on it, because butter can go from browned to burnt very quickly.

Once the butter has browned, add the sesame seeds and stir constantly for about 1 minute, just until the seeds are toasted and golden. The aroma at this stage is absolutely amazing—nutty, warm, and slightly earthy.

Remove the skillet from the heat and let the butter cool for a minute. The sesame seeds should be golden and fragrant. This topping adds richness and texture and provides a stunning contrast to the creaminess of the soup.

Step 7: Assemble and Serve

Ladle the soup into a bowl and then drizzle the sesame brown butter mixture over the top. Try to get a good mix of both butter and sesame seeds in each spoonful. You can swirl it gently into the soup or leave it sitting on top for a dramatic presentation.

Take a moment to admire your work. The golden drizzle of sesame-studded brown butter against the pale yellow soup is visually stunning and smells even better. Now it’s time to dig in and enjoy your creation.

How to Serve this Creamy Corn and Potato Soup

Serving this soup is an opportunity to get creative and cozy. It’s beautifully comforting on its own, but there are a few thoughtful touches that can turn it into a complete meal or a stunning starter.

One of the simplest serving ideas is to pair it with a slice of crusty bread. The creamy soup and the sesame brown butter are just begging to be soaked up with something hearty and rustic. A slice of toasted sourdough or a warm piece of Turkish flatbread would work beautifully here.

You could also add a garnish of fresh herbs for a pop of color and brightness. Chopped chives, parsley, or even a bit of fresh basil would all add a lovely, herbal finish that complements the sweet corn flavor.

If you’re serving this as a dinner party starter or brunch addition, consider small bowls with a side of crisp salad. A citrus-dressed arugula salad or a tomato cucumber salad would provide the perfect contrast to the warm, creamy soup.

For a more filling option, top the soup with shredded chicken or crispy turkey bacon. These additions make the soup a little heartier while still allowing the corn and sesame flavors to shine. A poached egg on top is also a fun twist—when broken, the yolk adds another layer of richness.

Whether you serve it as a light lunch, a cozy dinner, or a fancy first course, this soup is sure to impress with its balance of comfort and elegance.

Pairing Suggestions for this Creamy Corn and Potato Soup

This soup has a mild, sweet, and nutty profile that pairs wonderfully with a variety of flavors and textures. Whether you’re planning a full menu or simply want the best accompaniments for your bowl, here are some ideas to inspire you.

For a complete and balanced meal, try serving the soup alongside a salad. A simple arugula salad with lemon vinaigrette, shaved Parmesan, and sunflower seeds offers a peppery, crunchy contrast to the soup’s creamy texture. Or, go for a classic cucumber and red onion salad for something cool and refreshing.

If you’re in the mood for more comfort, consider pairing the soup with a warm sandwich. A grilled cheese made with aged cheddar and whole grain bread is the perfect dipping companion. You could also make a turkey avocado wrap or a roasted vegetable panini to round out the meal.

Crackers and bread are always a good idea with soup. Choose something with a bit of texture—whole grain crackers, flatbread with sesame seeds, or sourdough toast are all great options. If you want to go the extra mile, serve the soup in a bread bowl for a fun presentation and a super satisfying finish.

In terms of drinks, stick with something light and refreshing. A cold glass of lemonade, a sparkling water with lime, or a mild herbal tea like chamomile or mint would all pair nicely without overwhelming the delicate flavors of the soup. If you’re serving this as part of a dinner party or festive meal, a lightly spiced mocktail with apple or pear flavors would be lovely.

Keep reading for storage, freezing, and reheating tips to make sure you get the most out of your delicious creation.

Storage, Freezing & Reheating Instructions

One of the best things about this creamy corn and potato soup is how well it stores. Whether you’re making it ahead for meal prep or saving leftovers for another cozy night in, this soup keeps beautifully. In fact, some people swear it tastes even better the next day as the flavors continue to meld and develop richness over time.

How to Store in the Fridge

If you’re planning to eat the soup within the next few days, storing it in the refrigerator is the way to go. First, let the soup cool down to room temperature. This helps prevent condensation from forming inside the container, which could thin out your soup and lead to sogginess.

Transfer the cooled soup into an airtight container. It’s best to use a container with a tight-fitting lid to keep the flavors locked in and avoid absorbing any fridge odors. Stored properly, the soup will keep well in the refrigerator for up to 3 to 4 days.

If you’ve added the sesame brown butter topping already, it will hold up just fine in the fridge too. However, if you know you’ll be reheating the soup later, you might consider storing the brown butter separately in a small jar and drizzling it fresh each time for the best texture and flavor.

Freezing Instructions

This soup is also an excellent candidate for freezing, especially if you’re batch cooking or planning ahead for busy weeks. To freeze, make sure the soup is fully cooled. Portion it out into freezer-safe containers or heavy-duty resealable freezer bags. If using bags, lay them flat in the freezer for easier stacking and quicker thawing.

Be sure to label each container with the date and contents. The soup will stay fresh in the freezer for up to 2 to 3 months. For the best texture, freeze the soup without the brown butter topping and make that fresh when you’re ready to reheat and serve.

Reheating Tips

To reheat from the refrigerator, simply pour the soup into a saucepan and warm it over medium heat, stirring occasionally until hot. You may need to add a splash of water or broth to loosen the consistency if it has thickened in the fridge. Heat gently and avoid boiling, as this can break down the texture of the potatoes.

If reheating from frozen, thaw the soup in the refrigerator overnight. Once thawed, reheat it on the stove over medium-low heat or microwave it in a heat-safe bowl, stirring every 1 to 2 minutes to ensure even heating.

For the sesame brown butter topping, if you’ve stored it separately, just warm it in a small skillet for a minute or two to bring it back to life before drizzling it over your steaming hot bowl of soup. This little touch helps preserve that toasty, nutty flavor and the crunch of the sesame seeds.

Whether you’re eating it fresh, from the fridge, or out of the freezer, this soup tastes just as amazing the second (or third) time around.

Common Mistakes to Avoid

Even though this Creamy Corn and Potato Soup is relatively straightforward, there are a few common pitfalls that can affect the final result. Knowing what to watch out for can save you from disappointment and ensure your soup comes out rich, flavorful, and perfectly textured every time.

Overcooking the Potatoes

Potatoes cook quickly, especially when they’re diced into small cubes. If they’re left simmering too long, they can fall apart and make the soup overly starchy or gluey. Keep a close eye during the simmering stage, and start checking the potatoes at the 12-minute mark. They should be tender enough to pierce with a fork but still hold their shape.

Skipping the Corn Cobs

It might be tempting to toss the corn cobs once you’ve cut off the kernels, but they’re packed with flavor. Simmering them in the soup base adds a subtle sweetness and depth that elevates the entire dish. It’s a simple step with a big payoff, so don’t skip it unless you absolutely have to.

Not Blending Carefully

Hot liquids expand in the blender, and if you seal the lid tightly and start blending, it could create pressure that forces the lid off—resulting in a big mess (and potentially burns). To avoid this, let the soup cool slightly before blending, don’t overfill the blender, and either vent the lid slightly or use an immersion blender directly in the pot for a safer, mess-free option.

Burning the Brown Butter

Browning butter requires close attention. Turn your back for just a few seconds too long, and it can go from golden and nutty to bitter and burnt. As soon as the butter starts to turn brown and smell toasty, add the sesame seeds and keep it moving. Burnt butter will throw off the flavor of the whole soup.

Under-seasoning

Because the soup base is water (not broth), it’s essential to season well with salt and pepper to bring out the natural sweetness of the corn and depth from the potatoes. Taste your soup before serving and adjust the seasoning as needed. Don’t be shy—a properly seasoned soup makes all the difference.

By steering clear of these common mistakes, you’ll set yourself up for soup success every single time.

Pro Tips

To take your soup to the next level, these pro tips will help you elevate the flavor, texture, and overall experience. Even small tweaks can make a big difference, and these insider tricks are the kind of things you learn from making soup again and again.

Use Fresh, In-Season Corn

Whenever possible, use fresh, in-season corn. Not only is it more flavorful and juicy, but it also has a natural sweetness that really makes this soup shine. If fresh corn isn’t available, you can use frozen corn—but skip canned corn, as it tends to have a duller flavor and less desirable texture.

Toast the Sesame Seeds Separately for Even Crunch

For even more crunch and flavor, consider toasting the sesame seeds separately in a dry skillet before adding them to the brown butter. Toasting them alone allows for more control and ensures they brown evenly without overcooking the butter.

Add a Splash of Coconut Milk for Extra Creaminess

While the soup is already creamy from the blended potatoes and corn, adding a splash of unsweetened coconut milk at the end of cooking introduces a subtle richness and depth. It’s especially nice if you’re serving this soup as a main course and want it to feel a bit more indulgent.

Finish with a Sprinkle of Citrus Zest

To brighten up the dish and balance the richness of the butter, try finishing the soup with a light sprinkle of lemon or lime zest. It may sound surprising, but the hint of citrus works beautifully with the sweet corn and earthy potatoes.

Serve in Warm Bowls

Just like with coffee or tea, the temperature of your bowl matters. Warm your serving bowls in the oven or with a splash of hot water before ladling in the soup. This small step helps keep the soup hot longer and enhances the overall dining experience.

These pro tips aren’t just bells and whistles—they’re thoughtful enhancements that show how much care went into your cooking. Your guests (or just your future self) will notice the difference.

Frequently Asked Questions (FAQs)

When trying a new recipe, it’s completely natural to have a few questions. Whether you’re wondering about ingredient swaps, prep tips, or storage, these frequently asked questions are here to help you make this soup with total confidence.

Can I use frozen or canned corn instead of fresh?

Yes, you can substitute frozen corn if fresh isn’t available. Just make sure it’s thawed and well-drained before sautéing. Avoid canned corn if possible, as it tends to be overly salty and lacks the fresh taste this soup thrives on.

How do I make the soup vegan?

This soup can easily be made vegan by substituting the butter with olive oil or vegan butter and skipping the brown butter step. Toast the sesame seeds in a bit of oil instead for a similar effect. You can also add a splash of coconut milk for creaminess.

Can I make this soup ahead of time?

Absolutely! This soup stores and reheats beautifully. In fact, the flavors may become even more pronounced after a day in the fridge. Just store in an airtight container and reheat gently when ready to serve.

What’s the best way to blend the soup safely?

Use an immersion blender directly in the pot if you have one—it’s the safest and easiest method. If using a standard blender, let the soup cool slightly, fill it only halfway, and keep the lid slightly vented with a towel over the top to avoid pressure buildup.

Can I freeze this soup?

Yes! It freezes very well. Cool the soup completely, portion into freezer-safe containers, and freeze for up to 3 months. Reheat gently and add fresh brown butter before serving.

How do I adjust the spice level?

If you’re sensitive to heat, use less cayenne or skip it altogether. For extra spice, add a pinch of chili flakes or a dash of hot sauce. The heat level is completely customizable.

What can I serve with this soup?

Crusty bread, a green salad, grilled cheese, or even a poached egg make excellent companions to this soup. See the pairing suggestions earlier in the article for more ideas.

Can I add protein to make it more filling?

Yes, shredded chicken, turkey bacon, or even cooked chickpeas make great additions. Stir them into the soup during the final simmer or use them as toppings.

What if I don’t have sesame seeds?

No worries—you can skip them or try using chopped almonds or sunflower seeds instead. The texture and nutty flavor will still come through.

Is this soup gluten-free?

Yes, the base recipe is naturally gluten-free. Just be sure to check your butter and any toppings or bread served on the side to avoid hidden gluten.

Armed with these answers, you’re ready to make the most of this recipe with total peace of mind.

Conclusion & Call to Action

Now that you’ve walked through every step of this creamy corn and potato soup with sesame brown butter, I hope you’re as excited to make it as I was the first time I stirred that golden butter into the silky, sweet broth. It’s one of those dishes that quietly becomes a go-to—not because it’s flashy or complicated, but because it’s consistently comforting, effortlessly delicious, and surprisingly refined for how little effort it takes.

This recipe is all about celebrating simple ingredients and letting their natural flavors shine. The sweet kernels of corn, the soft bite of tender new potatoes, and the warm, nutty brown butter with its whisper of spice and sesame crunch—all of it comes together in a bowl that feels just right, whether you’re curled up on the couch or hosting a casual dinner with friends.

Even better, this soup is flexible. You can make it in big batches for meal prep, dress it up with toppings and sides for an elegant lunch, or keep it simple and cozy for a solo dinner. Also, you can keep it vegetarian or adapt it to suit your dietary needs. You can serve it hot in the winter or lukewarm with a dollop of yogurt in the warmer months. It’s a recipe that’s built to fit into your life—not the other way around.

So, what are you waiting for? Gather your corn, cube those potatoes, and melt that butter until it’s golden and nutty. Make your kitchen smell amazing. Let yourself enjoy the simple joy of cooking something nourishing and delicious from scratch.

And when you’ve made it—whether it’s your first try or your fifth—I’d love to hear how it went. Did you add your own twist? Did you pair it with a killer grilled cheese or serve it up in a homemade bread bowl? Share your thoughts, your photos, or your tips in the comments. Let’s build a community around food that’s made with love, shared with joy, and enjoyed one spoonful at a time.

If you post your beautiful bowl on social media, don’t forget to tag me—I can’t wait to see how your creamy corn and potato soup turned out!

Keep cooking, keep experimenting, and keep finding joy in the little things—like a spoonful of warm soup after a long day. You’ve got this.

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