Wicklewood Wench's Potato and Sweetcorn Soup
Ready In: 45 mins
Serves: 4-6
Ingredients
- 2 1⁄2 kg potatoes, scrubbed
- 1 large onion, chopped
- 4 (500 g) cans sweet corn
- 2 liters chicken or 2 liters vegetable stock
- seasoning
- 25 g butter
- 1 bunch spring onion, sliced
Directions
- Slice the potatoes.
- Place in a large pan with the stock and onion.
- Cook over a high heat until potatoes are almost cooked.
- Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
- Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
- Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
- Season to taste.
- In a separate pan, melt butter and soften the spring onions.
- Serve soup while hot and garnish with the melted onion butter.
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