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Very Creamy Corn-Potato Soup

Very Creamy Corn-Potato Soup

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Submitted by tbird

Very Creamy Corn-Potato Soup recipe

YIELD

6 servings

PREP

20 min

COOK

30 min

READY

50 min

Ingredients

2 473
CUPS ML MILK, SKIM
divided
2 473
CUPS ML CORN
1 237
CUP ML POTATOES
peeled and diced
½ 0.5
MEDIUM MEDIUM ONIONS
1 15
TABLESPOON ML PREPARED MUSTARD
spicy or dijon
2 2
CLOVES CLOVES GARLIC
split in half
1 1
PINCH PINCH CAYENNE PEPPER
optional *
1 5
TEASPOON ML HONEY
1 1
X X TRUFFLE
for garnish, optional *
1 1
X X CROUTONS
to serve, optional *

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 175 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 167mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 3% Vitamin C 18%
Calcium 27% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

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