Quick Corn Potato Soup

‘This is the perfect starter, and the recipe is suitable for all season, and we enjoy it the whole year,’ .

Total time: 30 minutes

Yield: 8 portions (2 British litters)

·         1 medium onion, chopped

·         1 tablespoon of olive oil

·         2 cartons (14 ½ ounce each) of chicken broth

·         3 big Yukon Gold potatoes, peeled and diced to cubes.

·         1 carton (15 ¼ ounce) whole corn, drained

·         1 cup of 2% milk, divided

·         ½ teaspoon of salt

·         ½ teaspoon of pepper

·         1/3 cup of all-purpose powder

·         Chopped parsley, optional

Quick corn potato soup

1. In a big pan, cook and mix the onion in oil at average temperature until soft. Add the broth and potatoes; boil. Reduce temperature, cover and simmer at low temperature in 10-15 minutes or until the potatoes get soft.
2. Mix corn, ½ cups of milk, pepper and salt. In a small bowl, stir the powder, and milk until smooth. Mix into the soup; re-boil. Cook and stir in 2 to 3 minutes or until condensed. Spread some parsley over if you want.