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🍽️ Creamy Corn and Potato Soup

236 kcal · 30 min · 4 servings

Ingredients

• 2 onions
• 1 clove garlic
• 250 g floury potatoes
• 2 tbsp butter
• 2 tbsp cornstarch
• 100 ml dry white wine
• 500 ml vegetable broth
• 2 fresh bay leaves
• 200 ml milk
• 250 g corn (can)
• salt
• pepper (from the mill)
• thyme (for sprinkling)

Instructions

1. 1. Peel the onions and garlic. Dice both ingredients very finely.
2. 2. Peel the potatoes. Cut them into small cubes as well.
3. 3. Melt the butter in a large pot over medium heat.
4. 4. Add the diced onions, garlic, and potatoes to the pot.
5. 5. Sauté the vegetables briefly until they are fragrant.
6. 6. Dust the vegetables with cornstarch and stir everything well.
7. 7. Deglaze the mixture with white wine and stir.
8. 8. Pour in the vegetable broth and bring the soup to a boil.
9. 9. Add the bay leaves to the soup.
10. 10. Let the soup simmer gently over low heat for about 20 minutes.
11. 11. Remove the bay leaves from the soup.
12. 12. Blend the soup briefly with a hand blender until smooth.
13. 13. Add the milk and corn to the soup.
14. 14. Let the ingredients heat through gently for another 5 minutes.
15. 15. Season the soup to taste with salt and pepper.
16. 16. Divide the soup into bowls.
17. 17. Sprinkle fresh thyme over the soup and serve.

Nutrition per serving

• kcal: 236
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 27 g