Every year the sage in my garden luckily lasts until the end of November. I am always thankful for this herbal blessing when preparing big holiday meals.
Speaking of Thanksgiving, this is another winning recipe for Thanksgiving dinner. I recommend serving it to your guests in small vessels (cups rather than soup bowls). The soup is so thick and hearty, that it’s a meal itself. Another idea is to serve it in little shot glasses garnished with fresh corn kernels and a small fresh sage leaf. #cuteness
Sage Potato Corn Soup may seem like a mouthful. However, the flavors all work together beautifully. The potatoes provide the heft, the corn, sweetness, and the sage a touch of a pine-like fragrance. The latter brings a promising scent of an onslaught of Christmas-time recipes.
For now, enjoy this think, delicious, and filling harvest soup.
Don’t Have a Hand Blender? No Problem:
A hand or stick blender makes this soup easy to puree. If you don’t have one, transfer the mixture to a blender or food processor. Then puree the mixture and return it to the pot to heat it again.
Fresh corn is preferred for this soup. I like to use the bi-colored butter sugar variety which is high in sugar and flavor. I may or may not regularly eat it raw after peeling off the husk. It’s that good. However, you can also substitute the frozen fresh variety.
Sage Potato Corn Soup
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
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Use a fork to poke several holes in each potato.
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Place the potatoes in a pot of cold water.
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Add the teaspoons of the salt and the pinch of sugar.
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Boil the potatoes until soft but not mushy. You want them a bit firm.
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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.
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Chop the onions into small pieces.
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Cut the corn kernels off of the cob. Set 2 tablespoons of kernels aside with the reserved potatoes.
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Heat the butter and oil in a large pot over medium-high heat.
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Add the onion and cook, stirring occasionally until they become transparent.
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Stir in the potato pieces to combine. Stir in the corn. Season with salt and freshly ground pepper.
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Add the heavy cream and vegetable broth. Bring to a boil, lower the heat to simmer, and cook for 15 minutes.
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Season the mixture again to taste with salt and freshly ground pepper. Stir in the nutmeg.
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Use a stick blender to puree the mixture until smooth. Or transfer the mixture to a food processor or blender, puree, and then transfer the mixture back into the pot.
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Stir the chopped sage into the soup and cook the mixture for another 5 minutes.
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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.
Like this Sage Potato Corn Soup? Also, check out some of these other recipes:
HERB SAUERKRAUT CORN CAKES
HONEY CARROT SOUP
FRIED POTATO GOUDA SAGE TART
