Potato Soup
Light, bright, hearty, healthy, and meat-free! Potato soup with corn can be cooked in water, vegetable, or even mushroom broth. Simple and quick to make, perfect even for beginner cooks. A great choice for everyday or fasting menus.
Updated : 28 August, 2025
Easy
About 20 min.
Ingredients
250 grams
Canned corn
4
Potato
1
Tomato
1
Onion
1
Carrot
4 tablespoon
Vegetable oil
to taste
Garlic
to taste
Greens
to taste
Salt
to taste
Pepper
1 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
From the listed ingredients, I got a medium-thick soup. If you prefer a thinner soup, add more water.
Step 2
Peel potatoes, onion, garlic, and carrot. Rinse and pat vegetables dry with paper towels. Drain liquid from canned corn if desired (I usually keep it and cook with it).
Step 3
Place half of the corn kernels into a blender and pour in the liquid (if using). Blend until smooth.
Step 4
Finely chop onion and garlic. Slice carrot into thin strips or grate with a large-holed grater. In a heavy-bottomed skillet, heat a small amount of refined vegetable oil. Sauté onion, garlic, and carrot over high heat, stirring until lightly golden.
Step 5
Cut potatoes into small cubes or sticks. Transfer potatoes into a pot, add water, and bring to a boil. Once boiling, reduce heat and simmer under a half-closed lid for 5-7 minutes.
Step 6
Add the blended corn mixture and remaining corn kernels to the pot. Cook until all ingredients are fully tender (another 7-10 minutes).
Step 7
Toward the end, season with salt to taste. Add the sautéed vegetables and a diced tomato. (You may peel the tomato first, but I usually don’t.) Simmer over medium heat for about 5 minutes.
Step 8
Rinse and chop herbs, add them to the soup. Cook another 1-2 minutes, then remove from heat.
Step 9
Serve the soup sprinkled with ground black or allspice pepper.