Thursday, November 6, 2014

Corn and Potato Soup

Hi friends!  I hope that you are doing well.  We are pretty good.  I don't know about you, but I'm ready for the weekend.  I'm going to a crop!  YAY!  What are you doing?

Today, I'm sharing a recipe for a corn soup I made.  I'm sorry about my food photos.  I know they aren't the best.  Honestly, I'm a simple person and I don't garnish my food.  I just scoop it out and eat it.  I also don't have any "nice" plates and bowls nor do I stage my food.  I just snap a picture.  I hope that's ok with you because it doesn't effect the taste at all.  ;)  I based my recipe off THIS recipe from Minimalist Baker.
Corn and Potato Soup:
1 tbsp olive oil
1/2 white onion
2 clove of garlic, pressed
4 large red potatoes, peeled and diced
4 ears of corn (I used white for this, you can use yellow)
2 cups chicken broth
2 cups of milk (I used 2%)
salt and pepper to taste

1. Heat oil and caramelize onions.  I adore the taste of caramelized onions and it adds to the natural sweetness of this soup.  When caramelized, add garlic so it can cook.
2. Add potato, turn heat to medium, and put the lid on so potatoes can steam.
3. Cut corn off cobs, scrape some of that corn "milk" off the cob too.  Yum!
4. Add corn, milk, and broth and cook until potatoes are tender, about 5 minutes.
5. Take 3/4 of the soup and put it in the blender.  I blend it for a little bit, take out a couple ladles and then puree the rest of the soup.  I like different stages of texture in this soup.  I'm weird.  Blend it however you want.  Bring it back to a low boil just to make sure it's all heated and serve.
6. To make this prettier, you could garnish with green onion or a few kernels of corn if you reserved any.

Enjoy!  If you make this soup, please let me know.  I really enjoyed it and Brady really liked it too.  He's my soup eater.  Have a wonderful day, friends!  Let me know if you'd like to see more recipes.


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