Consider this creamy potato, onion, and corn soup comfort in a bowl.
- 4 serving(s)
- Total Time:
- 15 mins
Roasted vegetables from Mustard Glazed Pork Chops
- 4 c.
low-sodium chicken broth
- 1 lb.
frozen corn (thawed)
- 1/4 c.
- 2 tbsp.
fresh lemon juice
- 1/2 tsp.
- 1/2 tsp.
Crumbled bacon and thinly sliced scallions, if desired
- Step 1Discard thyme from reserved roasted vegetables and transfer half of them to large pot. Add low-sodium chicken broth and bring to a boil. Using immersion blender (or standard blender), puree until smooth.
- Step 2Add frozen corn (thawed) and remaining roasted vegetables to pot and bring to a simmer. Stir in heavy cream, fresh lemon juice, salt, and pepper. Serve topped with crumbled bacon and thinly sliced scallions if desired.
Nutritional Information (per serving): About 425 calories, 15 g fat (5 g saturated), 14 g protein, 510 mg sodium, 66 g carb, 6 g fiber
What you'll need: Immersion blender ($76, amazon.com)
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