Creamy Potato and Corn Soup

Creamy Potato and Corn Soup

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Cathi 0

"Easy, with a bit of spice. You can also use chicken base, should you prefer it."
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35 m servings 156 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 be...

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