5.0
(1)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Heat butter in a large heavy-bottomed pot or dutch oven over medium heat. Once it's melted, add the onion, jalapeño and garlic and sauté for 5-8 minutes. If the onion starts browning, reduce the heat to medium-low and add the tablespoon of olive oil.
Step 2
Next, add the smoked paprika, salt, pepper, and potatoes and sauté for 3-5 minutes. Then, add the corn, broth and milk. Bring the soup to a boil, then cover, reduce heat to a simmer and simmer the soup for 15 minutes or until the potatoes are tender and can easily be pierced with a fork.
Step 3
Ladle HALF of the soup into a blender (or use an immersion blender) and blend until smooth, then pour the soup back into the pot. Do a taste test and add more salt and pepper as needed.
Step 4
Pour the soup into bowls, then add the optional garnishes. Enjoy!
Your folders
loveandlemons.com
5.0
20
Your folders
foodwithfeeling.com
5.0
(2)
35 minutes
Your folders
simple-veganista.com
5.0
(39)
30 minutes
Your folders
holycowvegan.net
5.0
(1)
20 minutes
Your folders
brandnewvegan.com
5.0
(2)
15 minutes
Your folders
noracooks.com
4.9
(56)
20 minutes
Your folders
noracooks.com
Your folders
ambitiouskitchen.com
25 minutes
Your folders
savoryspiceshop.com
Your folders
exploringvegan.com
5.0
(1)
50 minutes
Your folders
thehiddenveggies.com
25 minutes
Your folders
thegardengrazer.com
5.0
(1)
15 minutes
Your folders
ambitiouskitchen.com
Your folders
lazycatkitchen.com
5.0
(19)
35 minutes
Your folders
houseofyumm.com
4.9
(7)
20 minutes
Your folders
simplyrecipes.com
4.9
(103)
1 hours, 15 minutes
Your folders
spendwithpennies.com
4.9
(24)
20 minutes
Your folders
preppykitchen.com
5.0
(15)
15 minutes
Your folders
backcountryfoodie.com