Very Creamy Corn-Potato Soup
Very Creamy Corn-Potato Soup recipe
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk, skim
divided |
|
| 2 | cups | corn |
|
| 1 | cup |
potatoes
peeled and diced |
|
| ½ | medium | onions |
|
| 1 | tablespoon |
prepared mustard
spicy or dijon |
|
| 2 | cloves |
garlic
split in half |
|
| 1 | pinch |
cayenne pepper
optional |
*
|
| ½ | cup | milk, skim, (non fat) powder |
|
| 1 | teaspoon | honey |
|
| 1 | x |
truffle
for garnish, optional |
* |
| 1 | x |
croutons
to serve, optional |
*
|
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
Directions
Mix 1 cup of milk, (reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.
Process until corn and potato are pureed to desired consistency.
Pour into a saucepan.
Add remaining 1 cup milk and dry milk and bring just to boil.
Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich.
Ladle into serving bowls and top each bowlful with truffle and croutons if desired.
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