Fact: this soup recipe is awesome. It’s from the November issue of Shape magazine, and it’s really just a WIN. If you like potato and corn soup, you must try this!
2 tbsp butter
1 onion, chopped
1 stalk celery, chopped
1 tsp minced garlic
1.5 tsp salt
4 cups chicken broth or water
2 or 3 small red or white potatoes, diced
3 cups frozen corn
1/2 cup whole milk
Chopped parsley for garnish
This Is How We Do It
Defrost the corn by putting it in a strainer and running them under warm water for a minute or two.
In a stockpot, melt butter over medium heat. Mmmm! Add onion, celery, garlic, and salt. Cook, stirring for about 5 minutes, until the vegetables begin to soften.
Add the water and potatoes. Bring to a boil, then reduce heat to low.
Partially cover and simmer gently for about 15 minutes, or until the potatoes are completely soft.
You don’t have to use an immersion blender, but I seriously recommend it! It takes the soup from watery with chunks so seriously creamy.
Add the corn and simmer for 5 minutes.
Stir in milk and heat very gently for 1 minute. Season with pepper and top with parsley.
This recipe is great. It uses real butter and whole milk, so it’s very creamy and satisfying, but it’s in small enough quantities that it won’t make you feel like you’re blowing up. A two-cup serving has 178 calories, 6 g fat (2 saturated), 31 g carbs, and 5 g protein. Two cups is a big bowl of soup!
I made this for dinner with BLTs and it was an amazing combo. I mean, bacon is just, well, bacon, but the combo of the bacon and then the creamy potato soup was just delicious. I was so happy with this meal. I wanted to freeze it to eat more in a couple weeks, but the leftovers did not last long enough.