Yum! Nothing hits the spot like a creamy potato soup. Granted, this is not your most healthy recipe (see heavy cream addition below), but it is tasty!
Adapted from Epicurious
- 3 ears corn, shucked
- 2 pounds potatoes, cut into 1/2-inch cubes (5-6 cups. I used yukon gold, but red would be tasty as well. I left the skins on which will make the soup a bit rustic, but you can also peel the potatoes prior to cutting them.)
- 1 medium onion, diced
- 1 large carrot, halved lengthwise, then sliced 1/4 inch thick
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 2 thyme sprigs (or 1 tsp dried thyme)
- 2 Turkish bay leaves or 1 California
- 3 cups heavy cream (or half and half, whole milk, etc. Just be careful not to curdle the half and half or milk. They dont’ hold up to boiling as well as heavy cream does. If you use a substitution, just simmer the soup at the end instead of boiling it.)
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne
Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract “milk.”
Boil potatoes in water and 1/2 teaspoon salt in a large pot, covered, about 15 minutes, or until potatoes are tender.
Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
Add bell pepper, corn and its “milk,” thyme, and bay leaves. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.
Remove the potatoes from the water and mash them (reserve one cup of water to add to the soup). Mash them well if you want no chunks, slightly if you prefer a chunkier consistency for your soup.
Stir in potatoes, 1 cup hot water, and cream. Bring to a boil and reduce heat to low. Simmer about 30 minutes. Stir in pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.