1 large russet potato
2 cups chicken broth or stock
1 can whole kernel corn
milk or cream (optional)
1. Peel and chop up the onion. Peel and cut the potato into small cubes.
2. Heat up a couple of tablespoons of olive oil in a pot. Saute the onion until soft and aromatic. Stir in the potato, and cook for a few minutes, until the edges begin to turn translucent. Add in the chicken broth.
3. Cook for about 10 minutes, until the potato chunks are nice and soft. Blend up the soup until just smooth - I use a hand blender, but you can use a regular blender if you like (just purée in batches). If you want more texture in your soup, do a partial blend and leave some potato chunks intact.
4. Stir in the corn and cook the soup for another couple of minutes. Add plenty of salt and pepper to taste. (Or for a little extra heat, try a good shake of cayenne). For a creamier soup, stir in a good splash of cream or milk (optional).
Thanks to DigsMagazine for the recipe!