Go Back
+ servings
Corn and Potato Soup @Vegetarianmamma.com

Corn and Potato Soup

Sometimes all it takes is a big bowl of Corn and Potato Soup to satisfy your hunger. This comfort food will warm your body and make your belly happy!
Course Soup
Cuisine American
Keyword Corn and Potato Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 240kcal
Author Cindy Gordon (Vegetarian Mamma)


  • 2 cups of cubed potatoes
  • 1 1/2 cups of water
  • medium onion
  • 2 T of butter option to use a dairy-free or vegan product here
  • 2 T of all-purpose gluten-free flour
  • 1/4 t pepper
  • 3 cups of milk option to use a dairy-free or vegan product here
  • 2 cups of corn fresh or frozen
  • 1 1/2 cup shredded cheese option to use a dairy-free or vegan product here


  • Bring potatoes to a boil. Cook until done (soft) and drain. Be sure to reserve 1 cup of the potato water.
  • Heat a dash of olive oil and saute the diced onion.
  • In the same pan as the onions, melt butter and stir in flour and pepper until smooth.
  • Gradually add the milk product and reserved potato water, while stirring.
  • Bring to a boil. Boil until thick.
  • Add corn, heat throughout.
  • Remove from heat and add cheese. Stir until melted.
  • ENJOY!


Can I Add More Vegetables To This Soup?

Absolutely you can. Just be sure they cook at roughly the same time.

Can I Make This Gluten Free?

Yes you can. Just use gluten free flour instead of regular all purpose flour.


Calories: 240kcal | Carbohydrates: 24g | Protein: 13g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 242mg | Potassium: 601mg | Fiber: 2g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 11.3mg | Calcium: 300mg | Iron: 2.7mg