Crockpot Corn Potato Soup.
A simple crockpot corn potato soup is just the way to warm up this fall! Serve this flavorful soup with bread and crackers for a cozy meal.
Ingredients
- 1 onion chopped
- 1 Tablespoon olive oil
- 5 large potatoes I prefer Yukon Golds, but you can use any type, peeled and diced
- 12 ounces frozen corn kernels.
- 1 cup shredded carrots
- 32 ounces chicken broth or vegetable broth
- 1 cup chopped ham
- 1 teaspoon salt
- ⅓ teaspoon pepper
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ½ teaspoon paprika
- fresh cilantro or parsley for serving.
Instructions
- Place the olive oil and the chopped onions in the crockpot. Turn the crockpot to low heat.
- While the onions warm in the olive oil, peel and dice the potatoes.
- Add the potatoes, corn, carrots, broth, ham, and spices to the crockpot.
- Cover and cook on low for four hours or until potatoes are tender. If the liquid gets too low, add some water.
- Add more salt or pepper according to your taste,
- Garnish with fresh cilantro or parsley if desired.
Notes
Store leftover soup in the refrigerator - it should stay fresh for about 4 days.
If you prefer to make this on the stove, just add everything to a large soup pot and bring to a boil. Reduce heat to a simmer, and cook until the potatoes are tender - about 20-25 minutes.
Nutrition
Calories: 251kcalCarbohydrates: 37gProtein: 12gFat: 7gSaturated Fat: 1gCholesterol: 14mgSodium: 1357mgPotassium: 1094mgFiber: 6gSugar: 3gVitamin A: 3670IUVitamin C: 34.3mgCalcium: 76mgIron: 6.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!