Corn and Potato Soup

Corn and Potato Soup

I always make a double batch of this soup!
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