1/2 Photos of Wicklewood Wench's Potato and Sweetcorn Soup
I don't know how old this recipe is or where it originates from, but I remember it was one of the first recipes my Father taught me, and I've passed it on to my children,,,the only difference is they haven't cottoned on to the fact that when someone gives you a recipe you are supposed to try and make the dish yourself... The potatoes should be sliced as thinly as possible, ideally using a mandolin, and it can be completely vegetarian by using vegetable stock instead of chicken stock.
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Units: US | Metric
- 1Slice the potatoes.
- 2Place in a large pan with the stock and onion.
- 3Cook over a high heat until potatoes are almost cooked.
- 4Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
- 5Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
- 6Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
- 7Season to taste.
- 8In a separate pan, melt butter and soften the spring onions.
- 9Serve soup while hot and garnish with the melted onion butter.
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Nutritional Facts for Wicklewood Wench's Potato and Sweetcorn Soup
Serving Size: 1 (779 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 970.7
- Calories from Fat 103
- Total Fat 11.5 g
- Saturated Fat 4.2 g
- Cholesterol 13.3 mg
- Sodium 158.3 mg
- Total Carbohydrate 207.7 g
- Dietary Fiber 27.8 g
- Sugars 22.5 g
- Protein 29.1 g
The following items or measurements are not included: