10 Ingredient Red Potato and Corn soup are oh so easy and really really delicious. Can’t beat savory, smooth, silky, and sensational!
Chilly winter nights or warm spring days soups are always a delicious meal option. As a full meal by itself or as a savory side. My daughter’s response to this soup was, “I could drink this.” That says it all.
My family loves a good hearty soup. They can be sure to be served up a savory pot at least once or twice a week.
Pantry tips to have on hand:
- Vegan broth: bouillion, cans, or 48-ounce containers a must for soups
- Tomatoes: canned chopped or whole great for soups or stews
- Vegetables: fresh or frozen is best, in a pinch, a can will work
- Onions and Garlic: a must! I keep them in the fridge, but some don’t
- Herbs: a large variety gives your soups that perfect finish flavor
Potatoes make it creamy
Red potatoes are a root vegetable full of essential vitamins, minerals, protein, and carbohydrates, awesome for your health. The skin of the red potato supplies most of the nutritional benefits. In other words, keep the skin on. Clean them thoroughly and your good to go. The skin also adds taste and texture. Win-win.
Who doesn’t love leftovers? Reheat for lunch and a quick dinner with a side salad. Heck, why not have soup for a late-night snack? You’ll be amazed at how the flavors of homemade soup get even better after a day or two.
All that being said; make some homemade soup! I promise it is not rocket science. Easy dinner and a crowd-pleaser. Make this 10 Ingredient Red Potato and Corn soup today!
Have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- Preheat oven to 425 degrees F.
- Quarter potatoes, place in a bowl drizzle olive oil over potatoes and stir. Place red potatoes on a baking sheet lined with foil or parchment paper. Roast for 20 minutes.
- In a dutch oven melt vegan butter, add in onions cook until translucent. Stir in garlic, broth, potatoes, and thyme. Bring to a boil. Reduce heat to a simmer for 30 minutes.
- Using an emersion blender, start blending the soup, slowly adding in dairy-free milk while blending. Blend ingredients until smooth leaving some of the potatoes in tacked. Remove emersion blender. Add in corn, salt, and pepper to taste and reheat.
- Ladle into bowls, sprinkle with fresh thyme and serve.