Mr. Food Corn and Potato Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I make this at least once a year when the weather starts getting cool. It fills you up and keeps you warm on those cool fall days. Ingredients:
1 small onion, chopped |
2 carrots, diced |
2 tablespoons butter |
3 (14 ounce) cans ready-to-serve chicken broth |
4 large potatoes, peeled and diced (see option) |
3 (14 3/4 ounce) cans cream-style corn |
2 cups heavy cream |
1 teaspoon black pepper |
1 teaspoon sugar |
Directions:
1. In a soup pot, sauté the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
2. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
3. Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through.
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