Creamy Potato and Corn Soup
Easy, with a bit of spice. You can also use chicken base, should you prefer it.
- Serves: 6 persons
- 4potatoes, peeled and quartered
- 1(14 ounce) can whole kernel corn
- ½cup chopped onion
- 2tablespoons butter
- 1tablespoon beef base
- 1teaspoon salt
- ¼teaspoon red pepper flakes
- ⅛teaspoon ground black pepper
- water, as needed
Step 1Combine 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.
Step 2Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
Step 3Pour 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.