Corn and potato soup is a warm and comforting dish that is perfect for chilly days. Made with fresh corn and flavorful potatoes, this soup is both delicious and nutritious.

Whether you’re a beginner cook or an experienced chef, this recipe is easy to follow and will leave you with a creamy and satisfying soup.

Ingredients

4 ears of fresh corn
2 large potatoes
1 onion, diced
2 cloves of garlic, minced
4 cups of vegetable broth
1 cup of milk
2 tablespoons of butter
1/4 cup of all-purpose flour
1/2 teaspoon of dried thyme
Salt and pepper to taste

Instructions

Step 1: Prepare the ingredients

Start by shucking the corn and removing the silk. Then, using a sharp knife, carefully cut the kernels off the cobs. Set aside.

Peel the potatoes and dice them into small cubes. Dice the onion and mince the garlic as well.

Step 2: Sauté the vegetables

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become fragrant and translucent.

Add the diced potatoes to the pot and stir them with the onion and garlic. Cook for a few minutes until the potatoes start to soften.

Step 3: Make the roux

Sprinkle the flour over the sautéed vegetables in the pot. Stir well, making sure the flour coats all the vegetables.

Cook the mixture for a minute or two, allowing the flour to cook slightly. This will help thicken the soup later on.

Step 4: Add the liquids

Slowly pour in the vegetable broth, stirring constantly to prevent lumps. Bring the mixture to a simmer, then add the milk.

Stir in the dried thyme and season with salt and pepper to taste. Bring the soup to a gentle boil.

Step 5: Add the corn

Add the fresh corn kernels to the pot. Stir well to combine all the ingredients.

Reduce the heat to low and let the soup simmer for about 15-20 minutes, allowing all the flavors to meld together.

Step 6: Blend or mash the soup

At this point, you have a choice of how you want to finish your soup. If you prefer a chunkier texture, you can use a potato masher to partially mash the soup, leaving some potato chunks and corn kernels intact.

If you prefer a creamy texture, you can use an immersion blender or a regular blender to puree the soup until smooth. Be careful when blending hot liquids and make sure to leave a vent for steam to escape.

Step 7: Serve and enjoy

Once the soup reaches your desired consistency, remove it from the heat. Ladle it into bowls and garnish with fresh herbs or a sprinkle of grated cheese if desired.

This corn and potato soup is best served hot and pairs well with crusty bread or a side salad. It also makes for great leftovers and can be stored in the refrigerator for up to three days.