Cheesy Potato And Corn Soup
This hearty soup is a great way to prepare the last of the summer corn. The recipe makes a lot so be sure to invite a few friends over to help you enjoy it.
- 4 large potatoes, diced
- 4 cups water
- 4 cups chicken broth
- 2 - 3 bay leaves
- 1 tbsp. butter
- 1 cup onion, chopped
- 1 tsp. cumin seeds
- 3 cups corn kernels
- 2 tbsp. flour
- 1 cup heavy cream
- 2 cups monterey jack and cheddar cheese, grated
- 1 tbsp. chives, chopped
- 1 tbsp. scallions, chopped
- 1/2 tbsp. parsley, minced
- 1 tsp. salt
InstructionsBoil the potatoes and bay leaves in chicken stock until tender.
Sauté the onions and cumin seeds in butter. Add these to potatoes and chicken broth.
Add the corn.
Mix flour and cream until smooth, then slowly add to soup, whisking vigorously.
Add cheese about 1/2 a cup at a time.
Keep the heat low and stir continuously until the cheese has completely melted. To prevent burning, be sure to pay attention to the ingredients at the bottom of the pot.
When all cheese is melted remove the soup from the stovetop and add the chives and parsley. Stir until everything is well blended and serve hot.
You can use chicken broth in place of water, if you prefer. You can also use scallions in place of chives.
Time to prepare: 45 minutes.