Potato Corn Soup
This easy potato corn soup is creamy, cozy, and ready in 30 minutes – a simple family favorite for cold days.
Equipment
- Immersion blender (or regular blender)
Ingredients
- 4 medium potatoes, peeled and diced small
- 1 small-medium onion, diced small
- 2 celery stalks, thinly sliced
- 3 garlic cloves, sliced
- Leaves from 7–10 thyme sprigs (about 1 tbsp)
- 1 bay leaf
- 1 can corn (550 g before draining / 330 g after)
- 20 g butter
- 2 tbsp olive oil
- A pinch of nutmeg
- A pinch of cumin
- Salt and black pepper to taste (be generous – potatoes love salt)
- ½ cup heavy cream
- 1¼ Liters water, stock, or water mixed with a little bouillon
Instructions
- Heat olive oil and butter in a large pot over medium heat. Add the onion and cook for about 5 minutes until soft and translucent.
- Stir in celery and continue cooking for 2 minutes. Add the garlic, thyme, bay leaf, potatoes, nutmeg, cumin, salt, and pepper. Cook for another couple of minutes until fragrant.
- Mix in the corn and stir for another 1–2 minutes.
- Pour in the water or stock. Bring to a boil, cover, and cook over low heat for 25–30 minutes, or until the potatoes are very soft.
- Remove the bay leaf, then blend part of the soup using an immersion blender to create a creamy yet slightly chunky texture.
- Add the cream, taste, and adjust seasoning. If the soup is too thick, add a bit more water or stock.
- Top with charred corn if you like and serve with bread on the side.
