Potato & Sweetcorn Soup Recipe

Ingredients:

• 6 medium potatoes
• Vegetable or chicken stock
• 1 medium onion
• 2 tablespoons butter or margarine
• 1 tablespoon flour
• 4 ears of fresh sweetcorn (or about 12 oz  (340 g) of sweetcorn kernels)
• 1½ pints (870 ml) milk
• Salt and pepper

Method:

1. Peel and quarter the potatoes and put into a deep saucepan. Peel and finely chop the onion and put in with the potatoes and enough stock to cover.
2. Bring to the boil and then lower the heat and simmer, partially covered, until the potatoes are soft.
3. Drain the potatoes, reserving about ¾ pint (430 ml) of the cooking liquid. Mash the potatoes and return to the reserved cooking liquid.
4. If you’re using fresh sweetcorn, remove the husks and silk and stand on end. Use a large, sharp knife and cut against the cob vertically to scrape off the kernels.
5. Add the sweetcorn kernels and milk to the potato mixture and bring almost to the boil. Make certain that you don’t boil rapidly or the corn will toughen. Allow to cook through.
6. Season with salt and pepper to taste and serve.

Nice garnished with parsley. If you’ve any cooked ham, dice up about 4 oz (112 g) and stir in towards the end of cooking for a variation. This is a very filling soup and will serve 6 people.