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🍲 Creamy Potato and Corn Soup with Spring Onions

260 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 350 g firm-cooking potatoes
• 200 g corn (can)
• 1 bunch spring onions
• 2 tbsp butter
• 2 tbsp cornstarch
• 100 ml dry white wine
• 500 ml vegetable broth
• 200 ml milk
• salt
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Peel the onion and chop it very finely.
2. 2. Peel the potatoes and rinse them under running water.
3. 3. Cut the potatoes into small, even cubes.
4. 4. Hold a sieve over a bowl and let the corn drain well.
5. 5. Rinse the spring onions under cold water.
6. 6. Remove the dry ends of the spring onions.
7. 7. Slice the spring onions into thin, narrow rings.
8. 8. Melt the butter in a large pot over medium heat.
9. 9. Add the chopped onion to the butter and sauté until soft and translucent.
10. 10. Add two-thirds of the potato cubes to the pot.
11. 11. Sauté the potatoes briefly together with the onion.
12. 12. Dust the entire dish with the flour.
13. 13. Deglaze the mixture with the white wine.
14. 14. Pour in the vegetable broth.
15. 15. Stir vigorously until no flour lumps remain.
16. 16. Let the soup simmer on medium heat for 15 minutes.
17. 17. Puree the soup until creamy using a hand blender.
18. 18. Add the drained corn to the soup.
19. 19. Add the sliced spring onions to the soup.
20. 20. Add the remaining potato cubes to the soup.
21. 21. Pour the milk into the soup.
22. 22. Season the soup with salt, pepper, and ground nutmeg.
23. 23. Taste the seasoning and adjust if necessary.
24. 24. Let the soup simmer gently on low heat for another 10 minutes.
25. 25. Taste the soup one final time before serving.
26. 26. Serve the soup immediately while warm.

Nutrition per serving

• kcal: 260
• Protein: 7 g · Fett/Fat: 9 g · Carbs: 32 g