Corn, Potato and Cheese Soup

READY IN: 40mins
Recipe by JennyLynn99

I found this fantastic recipe in a cookbook simply called "The Vegetarian Cookbook". It is creamy and delicious. We usually like food that is super flavored and spicy, but this is delicious, simple comfort food. No crazy spices or herbs, but yummy! I'm pretty sure that between just my BF and I, we ate almost the entire pot in one sitting. It really is that good. Hope you agree! (As a helpful note, I once heard on the Food Network, that you should never cook with a wine that you are not wiling to drink.)

Top Review by Karen Elizabeth

A very good soup that DH and I enjoyed very much, rich and creamy with plenty of flavour. I was thrilled to use sage I had recently planted, felt very proud of my own leaves! My ONLY change was that I felt I had to add more liquid, I didn't feel the potatoes were going to cook in that small amount of milk, so I added at least a cup of water, going by feel, really. I still ended up with a thick 'chowder', and was happy with the consistency. I also didn't add as much as two cups of cream, probably about half of that. But these were personal touches, this is an excellent soup that I will make again. Thanks for a lovely recipe, JennyLynn! Made for PAC Spring 2009

Ingredients Nutrition


  1. Melt butter in heavy-bottom pan over low heat.
  2. Add shallots and cook, stirring frequently, for 5 minutes or until softened.
  3. Add potatoes and cook, stirring for 2 minutes.
  4. Sprinkle in four and cook, stirring constantly, for 1 minute.
  5. Remove from heat and stir in the wine.
  6. Return to heat and stir in the milk.
  7. Bring to a boil, stirring constantly, then reduce heat to a simmer.
  8. Stir in corn, cheese, chopped sage, and cream and heat through gently until cheese has just melted.
  9. Ladle into bowls. Add croutons if desired and garnish with sage.

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