Creamy Corn and Potato Soup
A delicious and easy to make potato soup
Yield: 8 people
Calories: 274cal
Cost: $10
Materials
- ¼ cup butter
- 1 medium Vidalia onion chopped
- 1 large green pepper chopped
- ¼ cup flour all purpose
- 1 Tbsp. paprika
- 4 medium potatoes - peeled and coursely chopped
- 4 cups water
- 5 cubes chicken boullion
- 3 10 oz. frozen corn
- 1 Tbsp. Worcestershire Sauce
- 1 tsp. salt
- 1&1/2 cups milk
- Optional - shredded cheddar cheese
Instructions
Sauté the Veggies
Grab a large pot with a lid. Over medium heat, melt the butter. Stir in the chopped onion and green pepper. Cook for about 5 minutes, or until the onion becomes translucent.Make the Base
Add the flour and paprika to the pot, stirring to combine. This will create a flavorful roux that will thicken the soup.Add the Potatoes and Broth
Toss in the chopped potatoes along with the chicken broth. Bring the pot to a boil, then reduce the heat to a low/medium simmer (a slow, gentle bubble) and cover with the lid. Cook for about 15 minutes, or until the potatoes are tender.Add Corn and Seasoning
- Stir in the frozen corn, Worcestershire sauce, and salt. Bring back up to a gentle boil, then reduce the heat again and cook for a few minutes.
Finish with Milk
Add the milk and warm the soup through. Taste and adjust seasoning if needed.Serve and Enjoy
Ladle into bowls and top with optional shredded cheddar cheese for a creamy, melty finish. Serve with bread, crackers, or a fresh side salad for a complete meal.
Notes
nutrition values are only an estimate
Nutrition
Serving: 8g | Calories: 274cal | Carbohydrates: 35g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 539mg | Potassium: 851mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1439IU | Vitamin C: 40mg | Calcium: 243mg | Iron: 2mg