corn & potato bisque

When we ate in Paris, many places served bisque-type smooth soups as the first course. Because Taylor raved about each one, I bought an immersion blender as soon as we got home. He will typically try any soup I attempt so I've enjoyed trying new things and basically throwing in whatever veggies I have in the fridge, frozen in the freezer or canned in the pantry. This is was my second time using the blender, and thought this soup turned out really well. It was yummy and satisfying on this cold, rainy day. Blending cooked potatoes allows you to make a creamy soup without actually having to add cream or even milk. Since I almost never have milk on hand and don't really like the idea of eating a soup made with cream as my meal, pureeing potatoes has been perfect.

corn and potato bisque
Serves 2 if that's dinner, or 4 as a first course

{ingredients}

2 tablespoons olive oil
1/2 cup chopped onion
2 teaspoons minced garlic
5 small potatoes, peeled and cut into 1-inch cubes
3 cups chicken stock
1 1/2 cup fresh or frozen corn kernels
1/4 teaspoon ground cayenne pepper
1 teaspoon each ground nutmeg, ground cinnamon, ground pepper, kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley

{directions}

In a large saucepan or soup pot, heat oil over medium heat. Cook onions until soft, add garlic and sauté 2 to 3 minutes. Add potatoes, stir to coat with onions and garlic, add a pinch of salt and dried parsley as well. Add stock and bring to a boil.

Reduce heat and simmer until potatoes are soft, about 10 minutes. Add 1 cup of corn and remaining spices, allow to simmer a few minutes longer. Remove from heat. Using an immersion blender or a food processor, purée contents of pot, in batches if necessary, until smooth.

Add remaining 1/2 cup of corn. Taste, adjust seasonings and serve. I typically leave my soups on warm until we are ready to eat (or until Taylor is home!) I think they just get better as the flavors combine.