Potato Soup

Photo by Linda A.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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)

Directions

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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