Very Creamy Corn-Potato Soup
Very Creamy Corn-Potato Soup recipe
peeled and diced
spicy or dijon
split in half
milk, skim, (non fat) powder
for garnish, optional
to serve, optional
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.