Potato Corn Soup Recipe

Posted on May 27, 2025

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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.

Behind the Recipe

This soup is built around pantry staples and everyday vegetables. Potatoes form the base, while corn adds texture and natural sweetness. Chicken bouillon provides depth without needing a long simmer.

Fresh chives at the end brighten the soup and keep it from feeling flat, while celery leaves add a subtle herbal note that often gets overlooked.

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.

Recipe Origin or Trivia

Potato-based soups have long been popular as practical, filling meals made from accessible ingredients. Corn was often added in regions where it was plentiful, providing sweetness and texture without extra cost.

This style of soup reflects classic home cooking — simple ingredients turned into something comforting and nourishing.

Chef’s Pro Tips for Perfect Results

Cut potatoes evenly so they cook at the same rate.
Use the celery leaves for extra flavor instead of discarding them.
Don’t overcook — potatoes should be tender, not mushy.

Taste before adding extra salt since bouillon contains seasoning.
Add chives at the end for freshness.

Kitchen Tools You’ll Need

Bowl
Ladle
Large pot
stirring spoon
Knife
Cutting board
Measuring cups

Ingredients in This Recipe

6 Medium Potatoes, Peeled and Cubed: Forms the hearty base of the soup.
2 Cans Whole Kernel Corn, Drained: Adds sweetness and texture.

6 Stalks Celery, Chopped (Leaves Reserved): Adds savory depth and light herbal flavor.
1 Medium Onion, Chopped: Builds a gentle flavor base.
2 Chicken Bouillon Cubes: Adds richness and seasoning.

¼ Cup Fresh Chives, Chopped: Brightens the soup before serving.

Ingredient Substitutions

Chicken bouillon: Vegetable bouillon.
Fresh chives: Green onions.
Celery: Extra onion if needed.
Canned corn: Frozen corn, thawed.

Ingredient Spotlight

Potatoes:
They soften as they cook and naturally thicken the soup while making it filling.

Corn:
Adds gentle sweetness and texture that balances the savory base.

Instructions for Making This Recipe

Step 1: Place diced potatoes, celery stalks with leaves, and chopped onion into a large pot, then add enough water to cover all the vegetables.

Step 2: Bring the mixture to a boil.

Step 3: Once boiling, remove the celery leaves and stir in the bouillon cubes until fully dissolved.

Step 4: Add the corn and reduce the heat to medium-low.

Step 5: Let it simmer until the potatoes are tender, about 20 minutes.

Step 6: Mix in chopped chives and cook for an additional 5 minutes before serving the soup warm.