Wicklewood Wench's Potato and Sweetcorn Soup

1. 1

   Slice the potatoes.

2. 2

   Place in a large pan with the stock and onion.

3. 3

   Cook over a high heat until potatoes are almost cooked.

4. 4

   Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.

5. 5

   Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.

6. 6

   Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.

7. 7

   Season to taste.

8. 8

   In a separate pan, melt butter and soften the spring onions.

9. 9

   Serve soup while hot and garnish with the melted onion butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.