🥣 Warm up your table with this rich and creamy Corn and Potato Soup, a comforting bowl that's perfect as a light meal or appetizer. With simple ingredients and flexible additions, it’s ideal for beginner cooks and busy weeknights.
⏱ Cook Time: 60 minutes
👥 Serves: 4 people
📝 Ingredients
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1 cup canned corn
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1 medium potato, diced into small cubes
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1 medium onion, finely chopped
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1 garlic clove, minced
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2 cups vegetable broth
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1 cup milk
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½ cup heavy cream (cooking cream)
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1 tbsp butter
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Salt, to taste
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Black pepper, to taste
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Fresh parsley, chopped (for garnish)
👩🍳 Instructions
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In a large pot over medium heat, melt the butter.
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Add the chopped onion and sauté until soft and translucent.
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Stir in the minced garlic and cook for another minute until fragrant.
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Add the diced potatoes and sauté for a minute with the onion and garlic.
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Pour in the vegetable broth and season with salt and black pepper.
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Bring to a boil, then reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are very tender.
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Add the corn and cook until the kernels are soft.
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Using an immersion blender, blend part of the soup to create a creamy texture (you can leave some chunks for a rustic feel).
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Stir in the milk and heavy cream, and let the soup heat through gently over low heat.
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Taste and adjust seasoning if needed.
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Serve hot, garnished with chopped parsley and paired with toasted garlic bread for a satisfying meal.
🌽🥔 Why You'll Love This Soup
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Creamy and filling without being too heavy
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Beginner-friendly and easy to customize
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A great way to use up pantry staples like corn and potatoes
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Perfect for cozy dinners or as a starter at any gathering
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