Cheesy Potato Corn Soup
Cozy up with a bowl of warm, comforting Cheesy Potato Corn Soup, a hearty delight brimming with flavor and velvety richness. This quick and easy recipe combines tender golden potatoes, sweet corn kernels, and creamy milk, all infused with a hint of garlic and paprika for a flavorful kick. Melted cheddar cheese lends the perfect cheesy finish, while a touch of mashed potatoes thickens the soup to luscious perfection. Whether garnished with fresh parsley, crumbled bacon, or an extra sprinkle of cheese, this one-pot wonder is ideal for chilly evenings or a satisfying lunch. Ready in just 45 minutes and packed with wholesome ingredients, this soup is a family-friendly favorite you'll adore!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups golden potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 4 cups low-sodium vegetable broth
- 2 cups milk
- 2 cups shredded cheddar cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped, for garnish
- 0.25 cup bacon, cooked and crumbled (optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 1 minute.
Sprinkle the flour over the onions and garlic, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the vegetable broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes, salt, black pepper, and paprika to the pot. Cover and let the potatoes cook for 12-15 minutes or until tender when pierced with a fork.
Stir in the corn kernels and milk, and let the soup return to a simmer over medium-low heat.
Use a potato masher to lightly mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
Remove the pot from heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Taste and adjust seasoning as needed. Optionally, stir in crumbled cooked bacon for added flavor.
Ladle the soup into bowls and garnish with chopped parsley and extra cheese or bacon if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.6 g | 178% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 5857 mg | 255% | |
| Total Carbohydrate | 310.3 g | 113% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 65.3 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2397 mg | 184% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 7015 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
