This affordable meal is also a crowd-pleaser! Creamy potatoes meet sweet corn in this recipe from our friend Jodi of Create Kids Club.
Cooking Tip of the Week: To save time and pack more nutrition into your meals, leave the skins on when cooking with potatoes! The skins are a great source of vitamins and fiber.
Food for Thought: Did you know there are more than 600 kinds of potatoes? That’s a lot of potatoes! But all 600 fit into one of seven categories: russet, red, white, yellow, blue/purple, fingerling and petite. This recipe calls for red potatoes, which are smooth and creamy and often used in roasted or mashed potatoes as well as soups like this one. Another category of potato is blue/purple! Have you ever seen a blue or purple potato? What would you do if your potato soup was blue?!
Family Dinner Conversation Starter: How many hours are in one day? How about it one week? How many of those hours do you get to spend with your family and how could you spend a little more time with them?
1.5 lbs red potatoes, washed and quartered
1 small onion, chopped
3 cups vegetable broth
3 tbsp. salted butter or dairy-free butter
3 tbsp. flour
1 cup 2% milk or plant-based milk
1 can corn
1 tbsp. soy sauce
Together: Place potatoes, onion, and broth in crock pot. Together: Cook low 6-8 hours or high 2-4 hours. Together: After cooked, mash with potato masher or immersion blender. Adult: To thicken, melt butter in medium sized sauté pan over medium heat. Adult: Whisk flour into melted butter. Adult: Slowly pour 2 cups pureed soup into flour mixture, whisking constantly, a little at a time. Adult: Whisk thickened soup mixture back into remaining soup in crockpot. Kid: Stir in corn and soy sauce.