Creamy Potato and Corn Soup recipe
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Ingredients
- 4 potatoes, peeled and quartered 1 (14 ounce) can whole kernel corn ½ cup chopped onion 2 tablespoons butter 1 tablespoon beef base 1 teaspoon salt ¼ teaspoon red pepper flakes ⅛ teaspoon ground black pepper water, as needed
Nutrition Info
- 156.4 caloriescarbohydrate: 29 gcholesterol: 7.6 mgfat: 3.7 gfiber: 3.5 gprotein: 4.1 gsaturatedFat: 1.9 gservingSize: -sodium: 847.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Creamy Potato and Corn Soup
Directions
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Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth.