Potato Soup with Corn and Jalapeno
This creamy and hearty Potato Soup with Corn and Jalapeno is a delightful blend of flavors, perfect for busy families looking for a nutritious meal.
Ingredients
For the Soup
- 2 tablespoons Butter Adds richness and flavor.
- 1 tablespoon Vegetable Oil For sautéing, enhances flavor while keeping it healthy.
- 1 medium Onion, diced Aromatic base, brings depth to the soup.
- 2 medium Jalapenos, diced Adds heat and a lovely green color; use fresh for the best flavor.
- 4 cups Yukon Gold Potatoes, diced Creamy texture, perfect for soup consistency.
- 2 cups Corn Kernels Sweetness and texture; can use fresh or frozen.
- 4 cups Chicken Stock The foundational liquid that infuses all the flavors together.
- 1 teaspoon Salt Essential for enhancing all the flavors.
- 1 teaspoon Black Pepper Adds a subtle warmth to the soup.
- 1 cup Half-and-Half or Whole Milk Provides creaminess, making the soup indulgent without heavy cream.
- 1/4 cup Cilantro, chopped Brightens the dish as a fresh garnish.
Instructions
Preparation
- Gather all your ingredients so you can work efficiently.
- Dice the onion and jalapenos, ensuring they’re ready for sautéing.
- Peel and cut the Yukon Gold potatoes into large dice for even cooking.
- Measure out two cups of corn kernels, and if using frozen, let them thaw.
Cooking
- In a large pot over medium heat, melt the butter and add the vegetable oil.
- Once melted, add chopped onion and sauté for about 4-5 minutes until they’re translucent.
- Add the diced jalapenos to the pot and cook for another 2-3 minutes.
- Stir in the diced potatoes and corn, mixing well.
- Pour in the chicken stock and season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to low and let simmer for 20-25 minutes until potatoes are tender.
Serving
- Once the potatoes are tender, gently mash some of them against the side of the pot for creaminess.
- Stir in the half-and-half or whole milk, allowing it to heat through for an additional 5 minutes.
- Serve hot in bowls, garnishing with fresh cilantro and thin slices of jalapeno, if desired.
Notes
For a creamier texture, mash half the potatoes as you cook them, or use an immersion blender for a smooth finish. Store leftovers in airtight containers to keep the soup fresh for longer.