Corn and potato soup is a classic, budget-friendly recipe that is loved all around the world. Not only is it delicious, but it is healthy and comforting, and very easy to make!
We use canned corn in this recipe simply because of availability, as we cannot always find fresh corn in the supermarket. If you prefer to use fresh corn, that’s perfect! Simply cut off the kernels from the cob and you are ready to go. You may need to simmer the soup a little bit longer, but everything else in the corn and potato soup recipe remains the same.
The recipe suggests adding light cream to the soup. This helps to thicken the soup and make it more pleasant to eat, but it is optional. If you wish to make a vegan soup, you can safely skip the cream. And if, on the contrary, you want to use a heavier cream, that’s also perfectly fine. Just keep in mind that if you use sour cream, it will change the flavor of the soup.
Don’t skip garnishing the soup! If you don’t have chives, finely chopped green onions, fresh parsley or dill could also work. And, if you don’t have or don’t want to use nutmeg, other spices such as cayenne pepper or smoked paprika are great alternatives.
Ingredients
- 4 cups corn (canned)
- 1/2 yellow onion
- 3 potatoes (medium size)
- 2 garlic cloves
- 3 cups vegetable broth
- 1/4 cup light cream (10%, optional)
- 2 tbsp olive oil
- Chives (for garnishing)
- Nutmeg (for garnishing)
- Salt & pepper
Instructions
- Finely chop the onion and garlic. Cut the potatoes into small cubes. Drain the corn (if you use it from a can).
- In a large pot, add olive and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
- Add the potatoes, corn (reserve some for garnishing) and vegetable broth. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until the potatoes are soft.
- Add the cream (if you are using it) and mix well. Adjust the seasoning if needed and blend the soup to your preferred consistency. Plate it and garnish with some fresh chives and grated nutmeg.
Notes
- The recipe is for 6 servings.
- Prep time: 10 minutes.
- Cooking time: 15 minutes.
- You may skip the cream if you wish to make the soup vegan.
Similar recipes
If you like the corn and potato soup, you may also like the following recipes:
- White bean and potato soup
- Roasted cauliflower soup
- Coconut and roasted carrot soup
- Hungarian mushroom soup
- Roasted cauliflower and cheddar soup
- Potato leek soup
- Creamy fennel and potato soup
Corn and potato soup
Ingredients
- 4 cups corn canned
- ½ yellow onion
- 3 potatoes medium size
- 2 garlic cloves
- 3 cup vegetable broth
- ¼ cup light cream 10%, optional
- 2 tbsp olive oil
- chives for garnishing
- nutmeg for garnishing
- Salt & pepper
Instructions
- Finely chop the onion and garlic. Cut the potatoes into small cubes. Drain the corn (if you use it from a can).
- In a large pot, add olive and sauté the onion for a few minutes until soft and translucent. Then add the garlic and sauté for another 30 seconds.
- Add the potatoes, corn (reserve some for garnishing) and vegetable broth. Bring to boil, reduce the heat and let it simmer for 10-15 minutes until the potatoes are soft.
- Add the cream (if you are using it) and mix well. Adjust the seasoning if needed and blend the soup to your preferred consistency. Plate it and garnish with some fresh chives and grated nutmeg.
Notes
- You may skip the cream if you wish to make the soup vegan.