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Potato Corn Soup

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A creamy, comforting soup made with simple pantry staples—perfect for cozy nights or light lunches.

Ingredients

Scale

2 cups potatoes, peeled and diced (Yukon Gold or Russet work well)

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup milk or cream (use milk for lighter soup, cream for richer texture)

2 tbsp butter

Salt and black pepper, to taste

Fresh chives or parsley, for garnish

Instructions

Sauté Aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and cook for 3–4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.

Simmer:
Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 10–12 minutes, or until potatoes are fork-tender.

Add Corn & Milk:
Stir in corn and milk (or cream). Simmer for another 5–7 minutes. Season with salt and pepper to taste.

Blend (Optional):
For a thicker, chowder-like consistency, use an immersion blender to partially blend the soup. Or transfer 1–2 cups to a blender, puree, then return to the pot.

Serve:
Ladle into bowls and garnish with chopped fresh parsley or chives.

Nutrition

Find it online: https://thecomfortspoon.com/potato-corn-soup/