Roasted Corn and Red Potato Soup
Prep time
Cook time
Total time
Serves: 6
  • 1 pound small red potatoes, quartered
  • 2 tablespoons butter
  • 1 (14 or 16 oz) bag frozen corn ( I use roasted)
  • ¾ cup finely chopped onion
  • 4 cloves garlic, minced
  • 1½ teaspoons thyme
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 6 cups chicken broth (vegetable broth)
  • 3 cups reduced-fat milk
  • 3 Tablespoons flour
  1. Melt butter in a large stockpot over medium heat. Add chopped onion, cook for 3-4 minutes. Add in garlic and stir.
  2. Next, add in the thyme, oregano, red pepper, salt, and fresh pepper. Stir until fragrant.
  3. Add in the quartered potatoes, corn, and 6 cups chicken broth. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 20-25 minutes
  4. Once the potatoes are tender add in the milk. Mix the 3 tablespoons flour with 1 tablespoon water in a small bowl until dissolved, once dissolved add it to the soup. Stir until well combined and warmed all the way through.
  5. Taste the soup and add more salt if needed.
  6. Serve immediately
Recipe by Two Sisters Kitchens at