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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An easy vegetarian soup from The Popular Potato potato cookbook by Valwyn McMonigal. I double this recipe to get 10 good-sized servings which are yummy reheated. Ingredients:
20 g butter (1.5 tbsp) |
2 onions, sliced |
4 medium potatoes, peeled and sliced |
3 cups water (750 ml) |
2 stock cubes (recipe calls for chicken but i use veggie) |
1/2 cup cream (125 ml) |
440 g canned creamed corn (15.5 oz) |
optional: 2 ears of fresh corn |
optional: 1/2 cup grated tasty or cheddar cheese |
optional: dried chipotle chili powder, to serve |
optional: 1 tbsp chopped fresh chives, to serve |
optional: 1 sm sprig fresh rosemary |
Directions:
1. Melt butter in a pan, add onion and gently fry until transparent. If you want to fancify the soup up a bit, add the corn from two fresh ears and fry in the butter along with a small sprig of fresh rosemary. Then reserve a few tbsp of this mixture to put on the top of the soup as a garnish when finished.
2. Add potatoes, water, and stock cubes and bring to the boil.
3. Lower heat and simmer for 30 min.
4. Blend or push through a sieve until desired texture achieved. (May want to keep some of the fresh corn non-blended if you're using it)
5. Return to the pan and add cream and corn (I halved the amount of creamed corn the recipe called for because I don't love the taste of it)
6. Reheat but do not boil
7. Season to taste (I added a bit of salt, pepper, and worchestershire)
8. Optional: I stirred in a bit of cheese, added a sprinkle more on top, put on my garnish, and sprinkled the whole thing with a bit of chipotle chili powder. Killer!
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