Creamy Corn and Potato Soup

Making soup from scratch doesn't have to be a chore when you know shortcut secrets. Creamy Corn and Potato Soup is thickened by its potatoes and cream-style corn, so lip-smackin' goodness is guaranteed in every spoonful.

Serves: 10

Ingredients

• 1 small onion, chopped
• 2 carrots, diced
• 2 tablespoons butter
• 5 1/4 cups chicken broth
• 4 large potatoes, peeled and diced (see Option)
• 3 (14-3/4-ounce) cans cream-style corn
• 2 cups (1 pint) heavy cream
• 1 teaspoon black pepper
• 1 teaspoon sugar

Instructions

1. In a soup pot, saute onion and carrots in butter over medium heat for 5 to 6 minutes, or until tender.
    
2. Add chicken broth and potatoes. Bring to a boil and cook 12 to 15 minutes, or until potatoes are fork-tender.
    
3. Add remaining ingredients, and cook 8 to 10 minutes, or until heated through. Serve immediately.

Option

Give this even more color by using red-skinned potatoes (enough to equal 4 large white potatoes) and leaving their skin on.