I hope you all had an amazing New Years Eve and Day. We spent our night with some of our closest friends. We went out to eat and finished off the night back at our house. We had some delicious food at my brother in law’s restaurant, and it motivated me to create some good eats back in my kitchen.
More importantly, you need need to make this roasted corn and red potato soup soon. It is probably one of my favorite soups to make and eat… It is creamy, hearty, and sure to make you want seconds. When putting it together, there is a lot of inactive time, which I love because I can get other things done.
We enjoy eating this soup with oyster crackers, but we have had it with cornbread and biscuits, and it’s just as amazing.
- 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
- Melt butter in a large stockpot over medium heat. Add chopped onion, cook for 3-4 minutes. Add in garlic and stir.
- Next, add in the thyme, oregano, red pepper, salt, and fresh pepper. Stir until fragrant.
- 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
- 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.
- Taste the soup and add more salt if needed.
- Serve immediately