Creamy Sweet Corn Potato Soup (Printable Version)
Comforting velvety soup with sweet corn and tender potatoes, perfect for chilly evenings.
# What You'll Need:
→ Vegetables
01 - 2 cups sweet corn kernels, fresh or frozen
02 - 2 medium Yukon Gold potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, chopped
05 - 2 cloves garlic, minced
06 - 1 medium carrot, diced
→ Liquids
07 - 4 cups vegetable broth, gluten-free certified if needed
08 - 1 cup whole milk or unsweetened plant-based milk
09 - 1/2 cup heavy cream or full-fat coconut cream
→ Seasonings & Fats
10 - 2 tablespoons unsalted butter or extra virgin olive oil
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon dried thyme
15 - 1 bay leaf
→ Garnish
16 - 2 tablespoons fresh chives or flat-leaf parsley, finely chopped
17 - Additional freshly ground black pepper for serving
# How To Make:
01 - Melt butter in a large soup pot over medium heat. Add chopped onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally, until vegetables begin to soften and onion turns translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to brown or burn.
03 - Add diced potatoes, corn kernels, smoked paprika, dried thyme, salt, and black pepper. Stir well to combine and cook for 2-3 minutes to toast the spices slightly.
04 - Pour in vegetable broth and add bay leaf. Bring to a boil over high heat, then reduce to medium-low heat and simmer uncovered for 20 minutes until potatoes are completely tender when pierced with a fork.
05 - Remove and discard bay leaf. Use immersion blender to puree approximately half the soup directly in pot, leaving remaining portion chunky for texture. Alternatively, transfer half to blender, process until smooth, and return to pot.
06 - Pour in milk and heavy cream, stirring gently to incorporate. Heat over low heat for 2-3 minutes until warmed through, taking care not to boil. Taste and adjust salt and pepper as needed.
07 - Ladle hot soup into serving bowls. Garnish generously with chopped fresh chives or parsley and additional cracked black pepper. Serve immediately with crusty bread or crackers.
# Expert Advice:
01 -
- It comes together in under an hour with ingredients you probably already have
- The way half gets blended creates this incredible texture thats both silky and satisfying
02 -
- Blending hot soup requires caution either cool it slightly or vent your blender regularly
- The smoked paprika is non negotiable it completely transforms this from basic soup to something special
03 -
- Save some corn kernels to stir in after blending for pops of sweetness
- Letting the soup sit for 10 minutes before serving allows flavors to meld