Potato-Corn Soup

Name: Potato-Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. chopped onion; 1 c. water; 2 1/2 c. diced potatoes; 1 c. sliced carrots; 2 bouillon cubes (vegetable or chicken); 3 c. milk; 2 c. (16 oz.) can corn, drained; 1/2 tsp. pepper; 3 c. shredded Cheddar cheese; 3 Tbsp. flour

Eats Now Editorial Team · 1142 kcal · Soups & Stews

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Potato-Corn Soup – a delicious recipe with onion, water, potatoes, carrots, bouillon cubes, milk. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 c. chopped onion
1 c. water
2 1/2 c. diced potatoes
1 c. sliced carrots
2 bouillon cubes (vegetable or chicken)
3 c. milk
2 c. (16 oz.) can corn, drained
1/2 tsp. pepper
3 c. shredded Cheddar cheese
3 Tbsp. flour

1
Combine and simmer onion, water, potatoes, carrots and bouillon cubes until potatoes are tender, about 15 to 20 minutes. Stir in milk, corn and pepper.
2
Continue simmering.
3
Mix flour and cheese, then add to soup, simmer and stir until cheese is melted. Great with cornbread.

1142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. chopped onion, 1 c. water, 2 1/2 c. diced potatoes, 1 c. sliced carrots, and more.

Yes, Potato-Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1142 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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