Quick Potato Corn Soup
This velvety and thick soup features delicious corn, tender chunks of potatoes, and aromatic seasonings. It is very easy to make. It requires minimal effort and no time at all. Try it today!
Ingredients
- 4 tablespoons butter
- 2 russet potatoes peeled and diced small
- 1 medium yellow onion finely chopped
- 1 cup shredded carrots
- 12 ounces frozen corn
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon thyme
- 1 bay leaf
- 4 cups chicken broth
- 1½ cups half n half
- 1½ teaspoons bullion powder
Instructions
- Sauté the finely chopped onion and potato with the unsalted butter. This will take time for both to soften, about 10 minutes.
- Stir often so they don't stick and burn.
- Once softened, add the shredded carrots and corn. I like to cut my shredded carrots a little smaller, but that is optional.
- Add all the seasonings and mix.
- Add the half n half with the chicken broth and mix.
- Cover and let it simmer on medium heat for 15-20 minutes, or until all the vegetables are softened.
- Once softened, take half of the amount of the vegetables and purée them using a blender or use an immersion blender.
- Return it to the pot, mix, and serve.
Notes
- You can either use frozen corn or fresh corn it does not really affect the flavor.
- Blending some of the soup at the end adds extra creaminess to the texture. Hence, try not to pass over this step.
- If you want your soup bowl to get more rich, try adding some cheese on top when it is ready. The soup would get thicker and cheesier!
- Don't stick to the vegetables in the recipe. You can absolutely add more if that suits your preference. You can include celery, bell peppers, or even jalapeno for a kick of heat.
Tried this recipe?Let us know how it was!