Description
This creamy corn and potato soup is a comforting dish that’s perfect for chilly evenings.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 2 cups fresh or frozen corn
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onions and sauté until translucent.
- Stir in minced garlic and corn; cook until golden brown (about 3-5 minutes).
- Add diced potatoes and vegetable broth. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender (15-20 minutes).
- Once tender, stir in heavy cream and let it simmer for a few more minutes.
- Season with salt and pepper to taste before serving hot.
Notes
- This soup can be blended for a creamier texture.
- Optional toppings include croutons, fresh herbs, or a sprinkle of cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg