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+ servings

Creamy Corn Soup with Potatoes and Herbs

Rich and creamy corn soup is one of my favorite summer soup recipes that's actually perfect all year round! Slightly sweet corn puréed with hearty Yukon Gold potatoes and savory onions for a simple but filling dish everyone will love.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Yield:4

Equipment

  • Large pot
  • Large spoon
  • immersion blender or standard blender, see Notes

Ingredients

  • 3 tablespoons butter
  • 1 small Yukon Gold potato peeled, diced
  • ¾ cup chopped onions
  • 1 clove garlic minced
  • 4 cups chicken broth see Notes
  • 5 cups corn divided
  • salt to taste
  • pepper to taste
  • basil chopped or chiffonaded, for serving
  • chives chopped, for serving
  • cream for serving
  • lime wedges optional, for serving

Instructions

  • In large pot over medium-low heat, melt butter, then add potatoes, onions, and garlic. Cook 8 minutes, stirring frequently.
  • Add broth and 4 cups of corn. Cook 10-12 minutes, or until vegetables are tender.
  • Remove pot from heat. Purée soup with immersion blender until smooth, or let cool slightly then purée in standard blender until smooth. See Notes below if using standard blender.
  • Return pot of soup to heat. Stir in remaining corn. Season with salt and pepper to taste.
  • Divide soup into bowls. Top with chopped basil, chopped chives, and a little cream. Serve warm, with lime wedges for garnish.

Notes

  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.
  • Make it Vegetarian: Use vegetable broth instead of chicken broth.
  • Make it Vegan/Dairy-Free: Use vegan butter and dairy-free cream.
 
Tips for Blending Hot Soup
  • Fill the blender no more than halfway. You may have to blend your ingredients in a few batches.
  • After pouring the liquid into the blender, let it sit a few minutes to cool slightly before blending.
  • Before blending, remove the center cap from the blender lid and cover the hole with a dish towel instead. This will keep pressure from building up inside the blender. Keep your hand on the lid to hold it down while blending.
 
Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving Size: 1serving | Calories: 523kcal | Protein: 10g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 963mg | Potassium: 881mg | Total Carbs: 54g | Fiber: 6g | Sugar: 10g | Net Carbs: 48g | Vitamin A: 1650IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 2mg
Recipe By:Jasmine Comer