I’m convinced I would love to cook infinitely more if I didn’t have to eat everyday. If cooking was not a necessity, there would be far more about the combination of ingredients and flavors that would be appealing. But alas, a girl has got to eat…and when that girl happens to be growing a tiny human, I have to eat a lot. Anyway, today I have a favorite soup recipe for you.
**my tip: Double the recipe and freeze half of it and save yourself from cooking a few weeks from now. Also, make it with my 30 minute roll recipe – our favorite combo.
The great thing about a soup recipe is you don’t have to follow the instructions. Yes, I have a list of ingredients and instructions below but if there’s a little extra corn in the bag, I’ll throw it in. If we have one potato more or less than the recipe calls for, whatever. I almost threw peas and chicken into this recipe one time. If I’m feeling like extra onions, I’ll double the onions just because. Don’t be stressed about sticking to the recipe…they’re more like guidelines anyway 😉
- 2 Tbsp butter
- 1 onion, finely chopped
- 1 carrot, chopped
- 5 1/2 cups water
- 6 bullion cubes
- 3 medium sized potatoes, peeled and diced
- 1/2 tsp salt
- 2 cups frozen corn
- 1 to 1 1/2 cup heavy cream
- 3 Tbsp all-purpose flour
- black pepper, to taste
- fresh parsley for garnish
What You’ll Do
- Melt the butter in a large saucepan (or medium soup pot) and stir in onion and carrots.
- Cook vegetables over medium heat for 9 to 10 minutes, stirring occasionally in a partially covered pan.
- Add the water, bullion cubes, corn, potato, and salt and bring the mixture to a low boil.
- Lower the heat, cover the pot, and simmer for 7 minutes (until the potatoes are just tender).
- Whisk together the cream and flour in a small bowl.
- Stir the mixture into the soup and add pepper to taste.
- Bring the soup back to a low boil, then reduce the heat and simmer for another 8 minutes.
- Serve hot, garnished with parsley. (and then refrigerate and enjoy leftovers for the rest of the week!)
**Now just whip up some rolls to go with it (my easiest recipe here)