Creamy Potato and Corn Soup recipe

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Ingredients

4 potatoes, peeled and quartered
1 (14 ounce) can whole kernel corn
½ cup chopped onion
2 tablespoons butter
1 tablespoon beef base
1 teaspoon salt
¼ teaspoon red pepper flakes
⅛ teaspoon ground black pepper
water, as needed

Nutrition Info

156.4 calories
carbohydrate: 29 g
cholesterol: 7.6 mg
fat: 3.7 g
fiber: 3.5 g
protein: 4.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 847.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.

  2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.

  3. Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.

Recipe Yield

6 cups

Recipe Note

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

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