This soup is hearty, loaded with goodies, and warms you up – mind, body, and soul. It is an excellent choice for a cold, rainy or snowy day, and can be used as a main course or served in a smaller portion to begin any meal. I love it with salad and toasty breadsticks, too!
It all starts with the potatoes, because after all – it is a potato soup. To add a heightened level of sophistication and flavor to the dish, the baked potatoes are diced and then pan fried until golden brown and slightly crisp before adding them into the soup base.
The next most important ingredient is the sweet corn. Either fresh or frozen, the sweet corn is brought to a boil in a combination of milk, butter, sugar, and sliced jalapeno.
Book a class with me to learn more, I hope to see you there! 🙂