Go Back
+ servings

Corn and Potato Soup

Course Soup
Cuisine American
Keyword Corn and Potato Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 377kcal


  • 1 tablespoon olive oil
  • 1/2 medium onion
  • 2 clove garlic
  • 1 medium sweet potato
  • 3 cup vegetable broth
  • 2 cup corn, frozen
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • 4 cup spinach
  • 1 cup strawberries
  • 1/2 cup feta cheese crumbles
  • 2 tablespoon olive oil
  • 1/2 medium lemon

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