Creamy Corn and Potato Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A velvety, deeply comforting soup featuring sweet corn, waxy potatoes, and a hint of cream, inspired by North Dakota's fertile soil. This american-inspired soups ready in about 60 minutes pairs medium potatoes, corn kernels, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium potatoes
• 2 cups corn kernels
• 1 large onion
• 1 medium carrot
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp thyme
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Dice 2 medium potatoes and 1 medium carrot into 1/2-inch cubes. Finely chop 1 large onion.
2. Step 2: Melt 2 tbsp butter in a large pot over medium heat. Add onion and cook for 5 minutes until translucent. Add 2 cups corn kernels and cook for 3 minutes until slightly softened.
3. Step 3: Add 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme to the pot. Bring to a simmer, then add potato and carrot cubes. Cover and simmer for 25 minutes until vegetables are tender.
4. Step 4: Use an immersion blender to puree soup until smooth (or transfer to a blender in batches). Return to pot, stir in 1/2 cup heavy cream, and heat gently for 5 minutes without boiling. Adjust salt and pepper to taste before serving.