Creamy Corn and Potato Soup
Creamy Corn and Potato Soup
makes approx. 6 servings
What makes this soup creamy is not cream, its that it’s mostly puréed with an immersion blender. You could add some cream to up the creaminess. I added cheddar (some of the cursed oversupply of Tillamook cheddar from Costco) at the end, which you don’t have to.
In a soup pot, heat
2 Tbsp olive oil
Dice and add to the soup pot, sautéeing until soft and translucent
1 medium onion
1 or 2 cloves of garlic
Quarter and then slice
3 medium potatoes (I used russet potatoes)
Add these to the pot, and cook for about 5 minutes.
Add and cook another three or four minutes
3 cups corn (I used frozen corn. I’m trying to make space in my freezer. The frozen corn was taking up a lot of room. If you use frozen corn, rinse and drain it first.)
When I added the corn, I added some ground cumin, Mexican oregano and a dash of crushed red pepper. Add any spices you want, though.
Stir in
6 cups vegetable broth. Bring the soup to a boil and then reduce to a simmer. Allow it to simmer for about 30 minutes (it might take longer depending how thickly you cut your potatoes). When the potatoes are soft turn off the heat and with an immersion blender, purée the soup until it is creamy. Add another 1/2 to 1 cup of corn kernals for more texture.
I also removed the casing from some chicken sausage and crumbled it. Then I fried it in a pan and sprinkled in each bowl of soup.
