Corn Potato and Cheese Soup

Nutriscore Rating: 65/100

Cozy up with a bowl of creamy, comforting Corn, Potato, and Cheese Soup, the ultimate recipe to warm both your heart and your taste buds. This soul-soothing soup combines tender russet potatoes, sweet bursts of corn, and the velvety richness of melted cheddar cheese for a dish that's as satisfying as it is simple. Perfect for busy weeknights or lazy weekends, it’s made with a handful of pantry staples like garlic, onion, butter, and broth, and comes together in just 45 minutes. Customize the texture by blending it smooth or leaving it chunky for more hearty bites, then finish with a sprinkle of fresh parsley for a touch of color. Ideal as a main course with crusty bread or a side dish at your next gathering, this soup delivers comfort with every spoonful. Keywords: corn potato soup, cheesy soup recipe, creamy soup with potatoes and corn, hearty soup ideas, easy weeknight soup.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium russet potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned, drained)
• 4 cups vegetable or chicken broth
• 1 cup whole milk
• 1.5 cups shredded cheddar cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

📝 Instructions

10 steps

1. In a large pot, melt the butter over medium heat.

2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until translucent.

3. Stir in the minced garlic and cook for another 30 seconds until fragrant.

4. Add the diced potatoes and corn kernels to the pot. Stir well to combine.

5. Pour in the vegetable or chicken broth and bring to a boil.

6. Reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes or until the potatoes are tender.

7. Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, blend only half or mash lightly with a potato masher.

8. Stir in the whole milk and shredded cheddar cheese until the cheese is fully melted and the soup is smooth.

9. Season with salt, black pepper, and paprika (if using). Adjust seasoning to taste.

10. Serve warm, garnished with chopped parsley. Pair with crusty bread or crackers for an added touch.

Nutrition Facts

1 serving (574.9g)

Calories		437
% Daily Value*
Total Fat		23.0 g	29%
	Saturated Fat	14.4 g	72%
	Polyunsaturated Fat	0.0 g
Cholesterol		67 mg	22%
Sodium		1665 mg	72%
Total Carbohydrate		45.4 g	17%
	Dietary Fiber	4.6 g	16%
	Total Sugars	12.6 g
Protein		17.8 g	36%
Vitamin D		0.9 mcg	4%
Calcium		425 mg	33%
Iron		1.7 mg	10%
Potassium		921 mg	20%

*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.

Source of Calories

Fat: 820 cal (44.7%%)

Protein: 287 cal (15.6%%)

Carbs: 729 cal (39.7%%)