Potatoes are a staple part of our family diet, and so when Potato.ie aka “Potatoes More Than A Bit On The Side” got in touch to see would I be interested in designing a new recipe for all the family to enjoy it wasn’t a hard decision to take.
The past two weekends, while I’ve been doing cookery demonstrations with Lidl Ireland on the road, I continuously say that if you have a bag of spuds (potatoes) and a tray of eggs you’ll never go hungry. I say this because I’m trying to explain what it’s like to live as a family on a tight food budget and yet try to pack as many nutrients as you can into your daily diet.
That’s how essential potatoes are to planning my family’s meals for the week. At the moment there’s a bag of Pat Moore’s beautiful new potatoes in the kitchen which I used for this recipe. There’s also plenty of spuds at the allotment to be dug but there is no greater storage spot than nature’s larder (the ground) at the moment so they’ll stay there for a while longer.
Potato Corn Soup
- 1 tablespoon butter
- 2 white onions, chopped
- 2 cloves of garlic, minced
- 8 medium white potatoes, peeled and chopped
- 1 litre of hot water
- 1 stock cube (optional)
- 100g frozen sweetcorn
Heat a large saucepan (make sure it has a lid) to a medium heat. Once the saucepan is hot, melt the butter inside and add the onions to the melted butter. Cook in the melted butter until they have softened. This will take about 10 minutes. After this time, add the minced garlic to the saucepan and stir well. Leave to cook for 2 minutes more.
Pour in the peeled and chopped potatoes and stir so that they are coated with the butter, onion, and garlic mixture. Pour over 1 litre of hot water. Add a stock cube if you like. Cover the saucepan with the lid and bring to the boil, then reduce to a slow simmer.
Simmer for 25 minutes, or until the potatoes are cooked through.
Add the frozen sweetcorn directly the mixture and stir well. Turn off the heat under the saucepan and replace the lid. Leave for 10 minutes so that the contents cool a little.
Blitz using a stick blender and then serve.
This soup will freeze extremely well and keep for up to 3 months in the freezer in a frost-proof airtight container. Don’t freeze it until it reaches room temperature though!