Creamy Corn and Potato Soup
What Started it all:
Corn cob, potatoes soup
This delicious and hearty Creamy Corn and Potato Soup is perfect for a cozy dinner with friends or family. It's quick to whip up and packed with flavor, making it a delightful dish that everyone will love. Let’s get cooking!
Ingredients
- 2 cups fresh corn kernels (from about 2 corn cobs)
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the Potatoes: Toss in the diced potatoes and stir to combine with the onion and garlic. Cook for about 3 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in the Broth: Add the vegetable broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Stir in the Corn: Add the fresh corn kernels and simmer for another 5 minutes. This will allow the corn to cook through while retaining its sweetness.
- Blend the Soup: Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
- Cream it Up: Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Heat through for an additional 2-3 minutes.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh chives or parsley if desired. Enjoy your warm and creamy creation!
This Creamy Corn and Potato Soup is not only a comforting dish but also a fantastic way to highlight fresh ingredients. Perfect for a weeknight dinner or a gathering, it’s sure to please everyone at the table! Enjoy!