I like to cook, spending the time in the kitchen, thinking about food and talking about food. Consequently, I have different cookbooks on the shelf. In one of them, to be exact in Gordon Ramsay’s book, I found this great sweetcorn potato soup recipe.
As he likes to say, this recipe is easy and delicious. This soup will warm you up on a cold evening. And for this amazing sweetcorn potato soup, you need only the most basic, simple ingredients. The three humble stars of this recipe are potato, sweetcorn and leek.
Ingredients for 4 portions of sweetcorn potato soup:
- 1 yellow onion
- 250 g of sweetcorn
- 1 leek
- 2 potatoes
- 4 slices of bacon (optional)
- 500 ml of vegetable or chicken stock
- 250 ml of milk
- 2 bay leaves
- salt and pepper
- olive oil
Prepare a larger saucepan and drizzle in some olive oil. Clean, wash and finely chop the leek and onion. Peel and dice the potatoes. Next, it’s time to turn on the heat. Add the onion to the pan and fry until softened. Then add the potatoes, leek and bay leaves to the onion and cook for about 7 minutes.
Furthermore, add the sweetcorn and cover everything with stock and milk. You can also use soy milk or something similar. Bring to boil, lower the heat and let it simmer for 15-20 minutes. I also puréed it, but not completely. I left some chunks of potato and sweetcorn. Season well and prepare the bacon.
At the end cut the bacon slices into small pieces and cook it in a small frying pan until it starts releasing fat and changing the colour.
Serve the sweetcorn potato soup with bacon on top and with some nice bread.
Enjoy!
