Corn Potato Cheese Soup
Creamy, hearty, and irresistibly comforting, this Corn Potato Cheese Soup is the perfect bowl of warmth for chilly days. Featuring tender russet potatoes, sweet bursts of frozen corn, and a velvety base of sharp cheddar cheese and heavy cream, this one-pot wonder is as easy to make as it is satisfying. The subtle sautéed garlic and onion base adds depth, while blending some of the soup gives it a luscious, thick texture with delightful chunks for every spoonful. Seasoned to perfection with a touch of salt, black pepper, and an optional sprinkle of paprika, this soup is a guaranteed crowd-pleaser. Serve it as a cozy weeknight dinner or an elegant appetizer, garnished with fresh parsley for a pop of color and flavor. Ready in just 45 minutes, this recipe is a must-try for fans of cheesy potato soup or corn chowder!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika (optional, for garnish)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Add the diced potatoes and frozen corn to the pot, stirring to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to medium-low, cover, and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the heavy cream and shredded cheddar cheese until melted and fully incorporated.
Season the soup with salt and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with paprika and fresh parsley, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 11.8 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 365 mg | 28% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1250 mg | 27% | |
*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.
