Corn and Potato Soup

Corn and Potato Soup is a popular dish in many cultures around the world. It is known for its creamy texture and comforting flavors.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Corn and Potato Soup

Cooking Method: Boiling, Simmering Cuisine: American, International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Corn kernels
• 2 medium Potatoes
• 1 small Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 cup Milk
• 2 tablespoon Butter
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until translucent.
2. Add the corn kernels and potatoes to the pot. Stir well to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until the potatoes are tender.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the milk. Season with salt and black pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 32g11%

Sugars 6g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.