Sage Potato Corn Soup

A little break from the pumpkin everything is a good thing. Today I present a Fall soup that is a hearty and tasty break from the bombardment of pumpkin everything this time of year. Sage Potato Corn Soup contains lovely fall flavors and is so hearty, it is a meal within itself.

The fresh corn is cut off the cob and blended with potatoes, vegetable broth, cream, and fresh sage. Are you with me? You have to peel and boil the potatoes beforehand but that’s easy.

Every year the sage in my garden luckily lasts until the end of November. An herbal Blessing I am always Thankful for when cooking my big holiday dinner.

Speaking of Thanksgiving, this is another winner recipe for Thanksgiving dinner. I would recommend serving it up to your guests in small vessels (cups rather than soup bowls). The soup is so so thick and hearty, it’s a meal within itself. Another idea is to serve it in little shot glasses garnished with a few fresh corn kernels and a small fresh sage leaf. #cuteness

Sage Potato Corn Soup may seem like a mouthful but it all works together beautifully. The potatoes provide the heft, the corn, sweetness and the sage a touch of a pine-like fragrance which invokes the future onslaught of Christmas time recipes.

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Sage Scented Potato Corn Soup

Course Soup

Cuisine American

Keyword Corn Soup

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 4

Author Lora Wiley-Lennartz

Ingredients

• 2 Lbs potatoes
• 1 teaspoon salt
• Pinch of white granulated sugar
• 2 medium sized onions
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 cup  heavy cream
• 4 cups vegetable broth
• 2 ears of Fresh corn
• 1/3 cup chopped Fresh sage leaves plus more for garnish
• Salt and freshly ground pepper
• 1/2 teaspoon nutmeg

Instructions

1. Use a fork to poke several holes in each potato.
2. Place the potatoes in a pot of cold water.
3. Add the teaspoons of the salt and the pinch of sugar.
4. Boil the potatoes until soft but not mushy. You want them a bit firm.
5. Remove the potatoes from the heat and drain. When the potatoes have cooled, peel and chop into little pieces. Set aside 2 tablespoons of the cooked chopped potatoes.
6. Chop the onions into small pieces.
7. Cut the corn kernels off of the cob. Set 2 tablespoons of kernels aside with the reserved potatoes.

8. Heat the butter and oil in a large pot over medium-high heat.

9. Add the onion and cook, stirring occasionally until they become transparent.
10. Stir in the potato pieces to combine. Stir in the corn. Season with salt and freshly ground pepper.
11. Add the heavy cream and vegetable broth. Bring to a boil, lower the heat to simmer, and cook for 15 minutes.
12. Season the mixture again to taste with salt and freshly ground pepper. Stir in the nutmeg.

13. Use a stick blender to puree the mixture until smooth. Alternately, transfer the mixture to a food processor or blender, puree and then transfer the mixture back into the pot.

14. Stir the chopped sage into the soup and cook the mixture for another 5 minutes.

15. Divide the soup among 4 bowls. Garnish with the reserved potato pieces and corn kernels. Sprinkle fresh sage or sage leaves over the top and serve. 

A hand or stick blender makes this soup easy to puree. If you don’t have one, just transfer the mixture to a blender or food processor. Then puree the mixture and return it to the pot to heat it up again.