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Potato Soup


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Rate this recipe 4.5/5 (12 Votes)


  • 1/2 T olive oil
  • 1 large onion - diced
  • 2 ribs of celery, chopped
  • 1/2 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 10-12 large potatoes – peeled and diced
  • 1 can cream style corn
  • 1/2 cup frozen corn kernels, thawed
  • 1 cup Heavy whipping cream or half and half
  • Salt and pepper to taste
  • 1/4 tsp. red pepper flakes (optional)



Step 1

In a large pot, saute onion, celery, bell pepper, and garlic cloves until tender.

Add potatoes to pot and barely cover with cold water - some potatoes barely sticking out of water.

When potatoes are tender, add corn and seasoning; smash a few potatoes against the side of the pan – scrape off as this will thicken the soup. Add cream or half and half to desired consistency of soup. Heat through and serve.

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