Quick Corn Potato Soup

‘This is the perfect starter, and the recipe
is suitable for all season, and we enjoy it the whole year,’ .

Total time:
30 minutes

Yield: 8
portions (2 British litters)

·        
1 medium onion, chopped

·        
1 tablespoon of olive oil

·        
2 cartons (14 ½ ounce each) of chicken broth

·        
3 big Yukon Gold potatoes, peeled and diced to cubes.

·        
1 carton (15 ¼ ounce) whole corn, drained

·        
1 cup of 2% milk, divided

·        
½ teaspoon of salt

·        
½ teaspoon of pepper

·        
1/3 cup of all-purpose powder

·        
Chopped parsley, optional

Quick
corn potato soup

1. In a big pan, cook and mix the onion in
   oil at average temperature until soft. Add the broth and potatoes; boil.
   Reduce temperature, cover and simmer at low temperature in 10-15 minutes
   or until the potatoes get soft.
2. Mix corn, ½ cups of milk, pepper and salt.
   In a small bowl, stir the powder, and milk until smooth. Mix into the
   soup; re-boil. Cook and stir in 2 to 3 minutes or until condensed. Spread
   some parsley over if you want.