Corn and Potato Soup Recipe
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons olive oil1 large shallot, chopped1 tablespoon flour4 cups vegetable broth1 tablespoon dried thyme4-5 yukon gold potatoes, diced2 cups corn, frozen or fresh2 tablespoons parsley, chopped (save a little for garnish)1/2 cup milka splash of cream (optional)salt and pepper, to taste
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.
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.
Nutritional Info 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
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