Creamy Potato and Corn Soup Recipe - Allrecipes.com
Creamy Potato and Corn Soup Recipe
  • READY IN 35 mins

Creamy Potato and Corn Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

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.
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Reviews More Reviews

Dec 16, 2013

This was easy enough to throw together after working late AND it tasted good, too. The texture through me off a bit, with the corn "skins?". I think I'd puree and THEN add the corn. I used beef stock in place of beef base and water. This would be easily customizable for personal taste, too. The red pepper added a nice heat. THANKS for the recipe!

 

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Nutrition

  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 848 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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