The forecast for this week?
Highs in the high 20s, low 30s. Snow. Possible freezing rain. Nighttime temperatures in the teens. The teens!
It is too cold, too early. If we ever get this frigid, it doesn’t usually happen until February.
So all I want is soup.
Creamy, potato soup.
And after coming home from church Sunday to more snow and blustery cold weather, I decided we needed soup for lunch.
This came together in 30 minutes, and even though it is a creamy soup, there’s no heavy cream used. Using a little flour to thicken the soup and fat free evaporated milk makes for a silky creamy soup that’s a little lighter than a typical cream soup (which are sometimes too rich for me).
Creamy Potato, White Bean, and Corn Soup
- 4 medium yukon gold potatoes, scrubbed and diced
- 1 Tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 can cannelini beans
- 1/2 cup frozen corn
- 2 Tbsp flour
- 2 cups vegetable broth
- 1 cup water
- 1 can (12 oz.) fat free evaporated milk
- 1 Tbsp oregano
- 1.5 tsp salt
- 1 tsp pepper
- 1/2 tsp crushed red pepper
- Put diced potatoes in large microwave safe bowl and cover. Heat 5-6 minutes or until fork tender.
- While potatoes are cooking, heat large pot over medium heat and add olive oil.
- Toss in diced onions, garlic, and carrots and cook 3-4 minutes or until softened.
- Sprinkle in flour and stir until vegetables are covered and you don’t see any white flour spots any longer.
- Pour in vegetable broth, a little at a time, stirring constantly until it’s all combined.
- Add water, seasonings, beans, corn, and potatoes to pot and bring to a boil.
- Let simmer 5-10 minutes or until veggies are tender and soup has thickened a bit.
- Pour in milk and cook 5 more minutes until heated through.