Creamy Potato and Corn Soup

Easy, with a bit of spice. You can also use chicken base, should you prefer it.

Ingredients

• 4 potatoes, peeled and quartered
• 1 (14 ounce) can whole kernel corn
• 0.5 cup chopped onion
• 2 tablespoons butter
• 1 tablespoon beef base
• 1 teaspoon salt
• 0.25 teaspoon red pepper flakes
• 0.125 teaspoon ground black pepper
• water, as needed

Steps

1. 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.
2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
3. 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.