It’s fall and that means time for soups and warm meals! I made this soup on Monday to get us through the next couple days.
This is a super, super easy recipe. I used this recipe as the basis, but had to cut the ingredients down because the original wouldn’t fit in my 6-quart crockpot. I don’t remember if I posted this before, but if I did it has been a long time.
- 3 pound potatoes with skin, diced into 1/2 inch cubes
- 1/2 an onion diced
- 1 teaspoon minced garlic
- 8 ounces of frozen kernel corn
- 4 cups of vegetable broth
- 8 ounces of milk (I used 2%)
- salt and pepper to taste