A quick and easy Corn and Potato Soup recipe using canned veggies for convenience, ease, and nutrients
Disclosure: I received free samples of Libby's vegetables. By posting this recipe I am entering a recipe contest sponsored by Libby's and am eligible to win prizes associated with the contest. I was not compensated for my time.
Raise your hand if you're busy... {both hands raised}
Yeah, I feel like I've been super busy lately, and I don't think it's going to slow down any time soon. Busy in a good way, but busy nonetheless.
Being busy is one of the top excuses for why people don't make healthier choices. However, being busy doesn't have to control your eating habits! I promise it doesn't.
Thanks to canned veggies, you can have the best of both worlds - fast & healthy.
Awesome, right?!
Lucky for you, dear busy friend, I have a quick and easy soup recipe that literally takes 10 minutes to cook.
Let's cut to the chase and get right to that recipe. I know you're busy 🙂
But a few note before you go: I used leftover baked potatoes and just chopped them and mashed them before adding. If you need don't have already cooked potatoes, just microwave them before making the soup {I actually did it while the onions were sautéing}.
Quick Corn and Potato Soup
Ingredients
- 1 teaspoon olive oil
- 1 large onion diced {about 2 cups}
- 2 cloves garlic minced
- 4 cups vegetable broth or chicken broth, unsalted
- 1 lb potatoes cooked, chopped, and mashed
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon nutmeg
- 15 ounce Libby's Sweet Corn
- ½ cup milk cold
- 3 tablespoon cornstarch
for serving:
- grated cheese
- chopped parsley
- chopped green onion
Instructions
- Heat olive oil over medium-high heat. Sauté onions for 3 minutes. Stir in garlic and vegetable broth.
- Bring to a boil and stir in cooked & mashed potatoes, salt, cayenne pepper, and nutmeg.
- Add Libby's sweet corn, and stir well. Turn heat to a low boil and cook for 5 minutes.
- Meanwhile, whisk together cold milk and cornstarch until no lumps remain.
- Just before serving the soup, stir in the milk-cornstarch mixture and let cook for 2 minutes until soup thickens.
- Serve in bowls, sprinkling with cheese, parsley, and/or green onions if desired. Enjoy!
Notes
*Use leftover baked potatoes, chop and mash before adding to soup.
*To cook the potatoes, wash well and poke all over with a fork or knife. Microwave for 4-8 minutes, until a knife easily goes through the center. Chop and mash before adding to soup.
*Use 2%, whole, or non-dairy milk (unsweetened) if needed
*Makes 6 cups
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Meme
Rebecca @ Strength and Sunshine says
So cute and simple! Love an easy quick comforting soup!
Meme says
Thanks Rebecca! Soup really is the best 🙂
Anne|Craving Something Healthy says
There is nothing better than soup. Except super quick soup! Love this idea 🙂
Meme says
I couldn't agree with you more, Anne!! Super quick soup is my favorite!!
Jill says
Sounds great! Is it me or is the Libby Vegetable Pouch not mentioned in the body of the recipe? Thank you!
Meme says
Oh my gosh! My brain clearly doesn't work. Thank you for pointing that out! Recipe has been updated 🙂
Ann Washburn says
looks really yummy, but I can't eat anything that I don't know the calories on. so, I will have to pass. 🙁
Meme says
Thanks Ann! I updated the recipe to include nutrition facts. Had to post the original recipe from my phone {internet was done ugh} so those were skipped to start.
Enjoy!!
Rachael@AnAvocadoADay says
Eee I've been craving soup all day and this looks perfect!!
Meme says
Thanks Rachael! Soup is seriously a constant craving of mine 🙂
Kara @ The Foodie Dietitian says
Lady, you and I are always on the same wavelength and I kind of love it. I made a corn chowder too that I'm posting mañana. Love that you added nutmeg and cayenne to this! Mmmmm.
Meme says
I love it!! It makes me so very happy that we're always on that same wavelength 🙂
Deanna Segrave-Daly (@tspbasil) says
Ooh - totally pinning this one - talk about a quickie meal for a cold night!
Meme says
Thanks Deanna!! It's perfect for a cold night 🙂