Print

Creamy Corn and Potato Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Corn and Potato Soup is a comforting one-pot meal featuring tender potatoes, sweet corn, and a rich, velvety broth. It’s a hearty, satisfying soup that’s perfect for cozy lunches or family dinners.

Ingredients

  • Butter
  • Olive oil
  • Yellow onion, diced
  • Garlic, minced
  • Potatoes, peeled and diced
  • Corn kernels (fresh, frozen, or canned)
  • Vegetable broth or chicken broth
  • Heavy cream or half-and-half
  • Milk
  • All-purpose flour
  • Salt
  • Black pepper
  • Dried thyme
  • Smoked paprika (optional)
  • Fresh parsley or chives, chopped, for garnish
  • Shredded cheddar cheese (optional)
  • Cooked bacon, crumbled (optional)

Instructions

  1. Heat the butter and olive oil in a large soup pot over medium heat.
  2. Add the diced onion and cook for 4–5 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Sprinkle in the flour and stir continuously for 1 minute to create a roux.
  5. Slowly whisk in the broth until smooth.
  6. Add the potatoes, corn, thyme, smoked paprika, salt, and black pepper.
  7. Bring to a gentle boil, reduce the heat, and simmer for 20–25 minutes until the potatoes are tender.
  8. Blend part of the soup with an immersion blender, leaving some chunks for texture.
  9. Stir in the milk and heavy cream.
  10. Simmer for another 5 minutes without boiling.
  11. Taste and adjust the seasoning as needed.
  12. Serve hot, garnished with parsley or chives, cheddar cheese, and bacon if desired.

Notes

  • Frozen or canned corn works well in this recipe.
  • Blend more or less of the soup depending on your preferred texture.
  • Store leftovers in the refrigerator for up to 4 days.
  • Freeze for up to 3 months, though the dairy may separate slightly after thawing.
  • Serve with crusty bread, rolls, or a fresh green salad.

Nutrition

Find it online: https://thefamilycooking.com/creamy-corn-and-potato-soup/