Vegetable Soup Recipe › Potatoes and Corn Soup

I made up this recipe when I had none of the ingredients I needed! Your family will love this one, and you'll be able to make something else while this is cooking. Great with breadsticks! Serve alone, with a dollop of sour cream, or some grated cheese and pepper.

Ingredients

• 6 medium potatoes, peeled and cubed
• 6 stalks celery, chopped, leaves reserved
• 1 medium onion, chopped
• 2 cubes chicken bouillon
• 2 (15.25 ounce) cans whole kernel corn, drained
• ¼ cup chopped fresh chives

Cooking Directions

1. In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
2. Mix the chives into the pot, and continue cooking 5 minutes before serving.

Nutrition Facts

• calories222.6
• carbohydrateContent50.5 g
• cholesterolContent0.2 mg
• fatContent1.3 g
• fiberContent6.2 g
• proteinContent6.6 g
• saturatedFatContent0.3 g
• sodiumContent640.3 mg
• sugarContent5.6 g