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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.0
  • Total Fat: 5.3 g
  • Cholesterol: 0.4 mg
  • Sodium: 652.0 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.1 g
  • Protein: 4.3 g

View full nutritional breakdown of Corn and Potato Soup Recipe calories by ingredient
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Corn and Potato Soup Recipe

Submitted by: TIMOTHYNOHE
Corn and Potato Soup Recipe

Introduction

This is a basic soup recipe you can easily alter or add on to. So if you have cooked chicken, add it…if you have peas, go for it! That’s the beauty of homemade soup, you can mix in whatever you please. This is a basic soup recipe you can easily alter or add on to. So if you have cooked chicken, add it…if you have peas, go for it! That’s the beauty of homemade soup, you can mix in whatever you please.
Number of Servings: 6

Ingredients

    2 tablespoons olive oil
    1 large shallot, chopped
    1 tablespoon flour
    4 cups vegetable broth
    1 tablespoon dried thyme
    4-5 yukon gold potatoes, diced
    2 cups corn, frozen or fresh
    2 tablespoons parsley, chopped (save a little for garnish)
    1/2 cup milk
    a splash of cream (optional)
    salt and pepper, to taste

Tips

If the soup isn’t thick enough for you, simply mash some of the diced potatoes after they’re cooked and add it back into the soup. For a complete meal, serve with bread or roast chicken with white wine.


Directions

In a large pot over medium high heat, add oil and saute shallots for about 5 minutes, until tender. Then mix in flour. Add vegetable broth and whisk until smooth. Bring to a boil.

Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash some potatoes if soup needs more thickness (optional). Stir in corn, parsley, milk and cream. Cook for another 5-7 minutes, and season with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TIMOTHYNOHE.






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