Nutritious Potato and Corn Soup

This comforting soup combines creamy potatoes and sweet corn for a deliciously wholesome meal that's easy to make. Perfect for cozy evenings, it’s both nutritious and satisfying in every spoonful.

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TIME50 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 tablespoon olive oil 1 yellow onion, diced 1 ½ ribs celery, diced 3 pounds Yukon Gold potatoes, peeled and diced 1 (16 ounce) package frozen sweet corn 1 cube vegetable bouillon (such as Rapunzel®) 1 teaspoon dried marjoram 1 teaspoon dried parsley salt and ground black pepper to taste 2 tablespoons whole wheat pastry flour 2 ½ cups unsweetened almond milk 1 ½ cups chicken stock

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating some olive oil in a Dutch oven over medium heat. Toss in the chopped onion and celery, and cook them gently until they’re soft and translucent, about 5 to 7 minutes. Then add the potatoes, cover the pot, and let them cook until they just start to soften, which should take around 5 minutes. Next, stir in the corn, bouillon, marjoram, parsley, and a good pinch of salt and pepper. Cover again and cook for another couple of minutes until the corn is warmed through.

02

Step 2

Sprinkle the flour over the veggies, give it a good stir, cover, and let it cook for 2 more minutes. Pour in the almond milk and chicken stock, stir everything together, then cover and bring it all to a boil. Once boiling, lower the heat and let it simmer gently until the potatoes are tender and the soup has thickened nicely, about 15 to 20 minutes. Finally, take the pot off the heat and let the soup sit for a few minutes before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use fresh or frozen corn for the best flavor and texture.
- Cook the potatoes until they are very tender to help thicken the soup naturally.
- Stir frequently to prevent the soup from sticking to the bottom of the pot.

Why you’ll love it

This soup is warm, comforting, and packed with wholesome ingredients. It combines the natural sweetness of corn with the earthiness of potatoes, making it both satisfying and nutritious. It’s perfect for a cozy meal that fuels your body with vitamins and fiber.

Serving ideas

Serve the soup hot with a sprinkle of fresh herbs like parsley or chives on top. Pair it with crusty bread or a simple green salad to make a balanced meal. A dollop of sour cream or a sprinkle of shredded cheese can add extra creaminess and flavor.

Storage & leftovers

Allow the soup to cool completely before storing it in an airtight container. It can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stove, stirring occasionally to keep the texture smooth.