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Creamy Potato and Corn Soup

This easy creamy vegetable soup comes together in no time. For a heartier bowl, stir in some cooked or smoked chicken while it simmers.

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Creamy soup with potatoes and corn
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
63 kcal
GI: 57 / 43 / 0
    1. Wash and peel the vegetables. Dice the potatoes, finely chop the celery, and press the garlic through a garlic press. 2. Melt the butter in a heavy-bottomed pot. Add the celery and cook, stirring, for about 7 minutes. 3. Add the garlic and cook 1 minute more. 4. Add the potatoes to the pot. 5. Pour in the water and season with salt and pepper. Bring to a boil, then lower the heat and simmer about 15 minutes, until the potatoes are tender. 6. Drain the canned corn and stir the kernels into the soup. Heat through for 5 minutes. 7. Pour in the cream and warm for 1 minute, then take the pot off the heat. 8. Rinse the parsley, chop it finely, and stir it into the soup just before serving.

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Canned sweet corn - 79  kcal/100g

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