Rustic Creamy Corn and Potato Soup

  • Author: TKWAdmin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40-45 minutes
  • Category: comfort food
  • Method: stove top
  • Cuisine: soup

For those chilly days when you want a delicious, hearty soup that warms you from the inside out this soup is for you! It’s like a hug in a bowl!

Rustic Creamy Potato & Corn Soup
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  • 2 pounds rustic cubed, skin-on Yukon or red potatoes
  • 1 small yellow onion, minced
  • 1 small carrot, shredded
  • 2 ears of corn kernels or 1 16-ounce bag of frozen corn (thawed)
  • 1 tablespoon olive oil
  • 3 tablespoon butter, unsalted and softened
  • 3 tablespoon flour
  • 8 cups chicken stock or vegetable stock
  • 1/2 cup milk
  • 2 tablespoon cornstarch
  • 11 1/2 teaspoon kosher salt
  • 3/41 teaspoon black pepper
  • 3 sprigs fresh thyme or 1/4 teaspoon dried thyme
  • 1 1/2 cups shredded cheddar *optional


  1. In a large heavy bottom pot or Dutch oven over medium heat add the olive oil. When the oil is hot, sauté up the onions and carrots until softened ~5-7 minutes. Add in the stock and bring it to a boil.
  2. To the boiling liquid, carefully add in the cut potatoes and fresh corn kernels (if using frozen add later), 1 teaspoon salt, half of the pepper and the thyme leaves. Bring to a boil. Once it’s at a boil, cover and simmer for about 8-10 minutes or just until the potatoes are fork-tender but not mushy.
  3. While the soup is cooking make the beurre manie. Mix together the butter and flour until it’s a thick paste or very soft dough. Remove the lid and add in beurre manié a heaping teaspoon at a time, stirring gently. Once it’s all in, bring to a gentle boil.
  4. Whisk together the milk and cornstarch to make a slurry and add the mixture to the soup. If using thawed, frozen corn add it now. Bring back to a light boil to thicken. The soup should coat the back of a spoon. The soup will thicken up upon cooling.
  5. If adding cheese, remove from the heat and slowly add in the cheese a little bit at a time. Taste for seasoning.
  6. Serve and store leftovers in the fridge.
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