Corn and Potato Soup
Cozy up with a bowl of velvety Corn and Potato Soup, a comforting blend of hearty russet potatoes, sweet corn, and fragrant aromatics. This creamy delight is infused with the richness of butter and a hint of smoked paprika for added depth, while a touch of heavy cream takes it to luxurious levels. Crafted with simple ingredients like vegetable broth, onions, and garlic, this one-pot wonder comes together in just 45 minutes, making it an ideal weeknight dinner. Partial blending gives the soup a satisfying texture—silky yet chunky—perfectly balanced for every spoonful. Garnish with fresh parsley and serve with crusty bread for a wholesome, satisfying meal the whole family will adore. Perfect for chilly days or when you crave a cozy, nourishing dish!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large russet potatoes, peeled and diced
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter melts.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the peeled and diced potatoes to the pot and stir to combine.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.
Stir in the corn kernels, salt, black pepper, and smoked paprika. Let the soup simmer for another 5 minutes.
Using an immersion blender, blend the soup partially to create a creamy texture while leaving some chunks intact. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Lower the heat and stir in the heavy cream. Heat through for 2-3 minutes, but do not let it boil.
Taste and adjust seasonings if necessary.
Serve hot, garnished with chopped fresh parsley, if desired. Pair with crusty bread for a perfect meal.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 47.9 g | ||
| Protein | 44.1 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5558 mg | 118% | |
*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.
