Creamy Corn and Potato Soup
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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.
What You'll Need:
- 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
What To Do:
- In a soup pot, saute onion and carrots in butter over medium heat for 5 to 6 minutes, or until tender.
- Add chicken broth and potatoes. Bring to a boil and cook 12 to 15 minutes, or until potatoes are fork-tender.
- Add remaining ingredients, and cook 8 to 10 minutes, or until heated through. Serve immediately.
Give this even more color by using red-skinned potatoes (enough to equal 4 large white potatoes) and leaving their skin on.
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