Description
A creamy and comforting potato corn soup perfect for chilly days.
Ingredients
Scale
- 4 medium potatoes, diced
- 2 cups corn kernels, fresh or frozen
- 1 onion, chopped
- 3 cups vegetable broth
- 1 cup milk
- 2 tablespoons butter
- Salt to taste
- Pepper to taste
Instructions
- In a large pot, melt butter over medium heat.
- Add the chopped onion and sauté until translucent.
- Add diced potatoes and corn, stirring well.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, until potatoes are tender.
- Blend the soup until smooth, then return to the pot.
- Stir in milk and season with salt and pepper.
- Heat through and serve hot.
Notes
- For a thicker soup, blend a portion of the soup and mix it back in.
- Add herbs like thyme or parsley for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: potato corn soup, creamy soup, vegetable soup