Creamy Corn and Potato Soup

By lorik

Ingredients

• 1 small onion, chopped
• 2 carrots, diced
• 2 tablespoons butter
• 5 1/4 cups chicken broth
• 4 large potatoes, peeled and diced (see Option)
• 3 (14-3/4-ounce) cans cream-style corn
• 2 cups (1 pint) heavy cream
• 1 teaspoon black pepper
• 1 teaspoon sugar

Preparation

Step 1

In a soup pot, saute onion and carrots in butter over medium heat for 5 to 6 minutes, or until tender.

Add chicken broth and potatoes. Bring to a boil and cook 12 to 15 minutes, or until potatoes are fork-tender.

Add remaining ingredients, and cook 8 to 10 minutes, or until heated through. Serve immediately.