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Potato and fresh corn soup

Serves: 6
Prep: 30
Cook: 30

    The whole family will enjoy this filling creamy soup with a burst of corn flavour. Create a Mexican meal by topping it with salsa, sour cream and coriander and serving with corn chips.

    Ingredients

    • 1 tbs oil
    • 1 leek, sliced
    • 2 celery stick, sliced
    • 3 potatoes, peeled and chopped
    • 4 cobs corn, kernels removed
    • 5 cups vegetable stock
    • 1 cup So Good™ Almond Milk Unsweetened

    Method

    1. Heat oil in a heavy based saucepan. Saute leek and celery for 5 minutes.
    2. Add potato, corn, stock. Bring to boil and the reduce heat and simmer for 15 minutes or until potato is cooked.
    3. Add So Good™ Almond Milk Unsweetened. Cool slightly.
    4. Use a stick blender to blend mixture until potato is smooth.

    Tips

    • Create a Mexican meal by  topping with salsa, sour cream and coriander and serving with corn chips

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