Description
A rich and comforting soup made with sweet corn, potatoes, and a creamy broth.
Ingredients
Scale
For the Crust:
- 4 cups fresh or frozen corn kernels
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Melt butter in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add potatoes, corn, vegetable broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
- Stir in heavy cream and simmer for another 5 minutes. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.