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Creamy Potato and Corn Soup


"Easy, with a bit of spice. You can also use chicken base, should you prefer it."
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35 m servings 156 cals
Original recipe yields 8 servings (6 cups)

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  1. Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
  2. Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  3. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts

Per Serving: 156 calories; 3.7 g fat; 29 g carbohydrates; 4.1 g protein; 8 mg cholesterol; 848 mg sodium. Full nutrition

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This was easy enough to throw together after working late AND it tasted good, too. The texture through me off a bit, with the corn "skins?". I think I'd puree and THEN add the corn. I used be...