Creamy Corn and Potato Soup (Ready in 25 minutes)

This recipe uses simple ingredients and easy cooking techniques, making it suitable for many pre-teens who are comfortable using the stove with appropriate supervision if needed.

Servings: 2-3

Prep Time: 10 min

Cook Time: 15 min

Ingredients

• 1 tablespoon butter or olive oil

• 1 small onion, finely chopped

• 2 medium potatoes, peeled and diced small

• 2 cups frozen or canned corn (drained if canned)

• 3 cups vegetable or chicken broth

• 1 cup milk

• Salt and black pepper, to taste

• ½ teaspoon dried thyme (optional)

• Chopped green onions or parsley for garnish (optional)

Instructions

1. Heat the butter or olive oil in a large pot over medium heat.

2. Cook the onion for 3–4 minutes until softened.

3. Add the diced potatoes, corn, broth, and thyme (if using).

4. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the potatoes are tender.

5. Stir in the milk and heat gently for 2–3 minutes. Do not let it boil.

6. Mash some of the potatoes with a potato masher or the back of a spoon to make the soup creamier, or blend part of the soup with an immersion blender.

7. Season with salt and pepper and serve warm.

Why It's Nutritious

• Potatoes provide energy, potassium, and vitamin C.

• Corn adds fiber and natural sweetness.

• Milk contributes protein and calcium for growing bones.

• The soup is warm, filling, and balanced.