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Corn and Potato Soup
Course Soup
Cuisine American
Keyword Corn and Potato Soup
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 377kcal
Serve With
- 4 medium rolls, dinner, wheat
Dice onion, mince garlic, peel and chop potato into small cubes, and slice strawberries. Set all aside separately.
Heat oil in a large pot over medium heat.
Add onions and minced garlic to the hot pot and sauté for 5 minutes, then add potato and broth.
Bring to a boil and cook until potato is softened.
Stir in corn and cook for another 5 minutes until thawed and warmed through.
Stir in cinnamon and nutmeg, then remove from the heat.
While soup is cooking, add spinach, strawberries, and feta to a large bowl; toss together with olive oil and the juice from half a lemon.
Serve soup with salad and dinner rolls on the side.
Calories: 377kcal | Carbohydrates: 52g | Protein: 11g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 896mg | Fiber: 9g | Sugar: 17g