Description
Enjoy the warm embrace of comfort food with this Easy Creamy Potato Corn Soup. This heartwarming dish combines sweet corn and tender potatoes into a luscious, creamy base that’s perfect for any occasion—whether it’s a quick weeknight dinner or a family gathering. Quick to prepare and loaded with wholesome ingredients, this soup is sure to bring smiles to your table. Plus, it’s versatile enough to accommodate whatever you have on hand, making it a fantastic addition to your meal rotation. Serve it up with fresh herbs and lime for an added zing!
Ingredients
Scale
- 30 oz canned or frozen corn
- 8 oz Yukon Gold potatoes
- 1 leek (sliced)
- 4½ cups unsalted chicken stock
- 1 tbsp olive oil
- Seasonings: black pepper, garlic salt, kosher salt
Instructions
- Wash and peel the Yukon Gold potatoes, cutting them into 3/4-inch pieces for even cooking.
- In a large pot over medium heat, combine corn, chopped potatoes, sliced leek, and chicken stock. Bring to a boil and cover to simmer until potatoes are tender (about 30 minutes).
- Blend the soup with an immersion blender until smooth for that creamy texture.
- In a skillet, heat olive oil over medium-high heat. Sauté shrimp seasoned with garlic salt and black pepper until opaque (2-3 minutes).
- Serve soup in bowls topped with shrimp, garnished with fresh parsley or cilantro and chili flakes if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 670mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 80mg