This hearty potato corn soup is like a warm hug on a chilly day—thick, creamy, and full of cozy, familiar flavors. I first made it on a rainy afternoon with just a few pantry staples and was surprised how something so simple could taste so rich.
It starts with soft, starchy potatoes and sweet corn simmered together until everything blends into a comforting, spoonable stew. I often pair it with a fresh Cabbage Cucumber Salad or Elote Salad for a balance of crunch and flavor.
It’s the kind of recipe you’ll come back to when you want something filling but easy. Whether you’re cooking for yourself or sharing with family, this soup brings warmth to the table with very little fuss.
What Makes This Recipe Special?
- I first made this soup with leftover potatoes and frozen corn when I was low on groceries—it turned into a new favorite.
- It’s great for weeknights when you need something hearty without spending hours in the kitchen.
- I’ve played around with it over time, sometimes adding chopped spinach or crumbled bacon—both work beautifully.
- It helped me eat more filling meals without relying on processed snacks, which made a real difference during my weight loss journey.
- And let’s be honest: It just tastes really good.
Potato Corn Soup Recipe
Potato Corn Soup is a comforting, creamy blend of tender potatoes, sweet corn, and aromatic celery simmered together for a hearty, flavorful dish. This easy-to-make soup warms you up and is perfect for any season, delivering simple ingredients with delicious results.
Equipment
- Bowl
- Ladle
- Large pot
- stirring spoon
- Knife
- Cutting board
- Measuring cups
Ingredients
- 6 stalks celery, chopped, leaves reserved
- ¼ cup chopped fresh chives
- 2 cubes chicken bouillon
- 6 medium potatoes, peeled and cubed
- 2 cans whole kernel corn, drained
- 1 medium onion, chopped
Instructions
- Place diced potatoes, celery stalks with leaves, and chopped onion into a large pot, then add enough water to cover all the vegetables.
- Bring the mixture to a boil.
- Once boiling, remove the celery leaves and stir in the bouillon cubes until fully dissolved.
- Add the corn and reduce the heat to medium-low.
- Let it simmer until the potatoes are tender, about 20 minutes.
- Mix in chopped chives and cook for an additional 5 minutes before serving the soup warm.
Notes
- For extra creaminess, blend a portion of the soup before adding the chives.
- Adjust the thickness by adding more water or broth if needed.
- Fresh corn gives the best flavor, but frozen corn works well too.
| Calories | 223kcal |
| Carbohydrates | 51g |
| Fiber | 6g |
| Fat | 1g |
| Protein | 7g |
