Total Time
40mins
Prep 15 mins
Cook 25 mins

A wonderful, hearty soup, recommended for cold winter nights. This recipe came from one of my favorite cookbooks, The Vegetarian Epicure. In my opinion, using milk instead of cream does not alter the quality (it's how I have always made it). I usually double the recipe for a larger amount. Enjoy!

Ingredients Nutrition

Directions

  1. In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes).
  2. In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened.
  3. Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes.
  4. Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted.
  5. Correct the seasoning if desired and serve. :).
Most Helpful

5 5

This is really good, and the only regret is that I only made a single batch rather than a double batch as I think it would have been nice to have some left for the next day. The two of us did everything but lick the pot clean. I used unsweetened condensed milk. I think it would have been a bit too rich with a cream for my tastes. I used cooking sherry instead of normal white wine as I didn't feel like opening a bottle for such a small amount. This will be made again for sure because it is so easy and tasty. Thanks for sharing! Made for PAC Spring 2013.

4 5

I didn't have some of the required spices on hand, but this recipe was hearty and satisfying nevertheless. Excellent!

5 5

This recipe is outstanding...hearty and filling. The ingredients were perfectly balanced and I wouldn't change a thing! Thanks, Averybird!