Potatoes and Corn Soup


I made up this corn and potato soup recipe when I had none of the ingredients I needed for a different recipe. Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or with some grated cheese and pepper.

Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins


  • 6 medium potatoes, peeled and cubed

  • 6 stalks celery, chopped, leaves reserved

  • 1 medium onion, chopped

  • 2 cubes chicken bouillon

  • 2 (15.25 ounce) cans whole kernel corn, drained

  • ¼ cup chopped fresh chives


  1. Place potatoes, celery and leaves, and onion in a large pot. Pour in enough water to cover. Bring to a boil.

  2. Remove celery leaves, then stir in bouillon cubes until dissolved. Mix in corn. Reduce heat to medium-low; cook until potatoes are tender, about 20 minutes.

  3. Mix chives into soup; continue cooking 5 minutes more. Serve warm.

Nutrition Facts (per serving)

223 Calories
1g Fat
51g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 223
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 640mg 28%
Total Carbohydrate 51g 18%
Dietary Fiber 6g 22%
Total Sugars 6g
Protein 7g
Vitamin C 35mg 175%
Calcium 43mg 3%
Iron 2mg 12%
Potassium 924mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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