I love potatoes from The Little Potato company. I usually just boil them as a side, but this time I decided to get creative after seeing a recipe on the bag that looked interesting while putting the little potatoes away. Well, this one was a hit with everyone, so it’s a keeper! You can find the original recipe from The Little Potato Company.

Ingredients

• 2 Tbsp butter
• 1/2 cup red onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, diced (optional)
• 2 celery stalks, diced
• 1 carrot, diced
• 1.5 lbs Little Potatoes (this recipe uses Little Duos™, but you can use any kind you like) halved, then cut into thirds
• 4 1/2 cups vegetable broth
• 26 oz frozen corn, thawed
• 2 1/2 cups milk
• salt and pepper, to taste
• paprika, for garnish
• Fresh cilantro, for garnish

Directions

1. In a large pot, melt butter. Add onion, garlic, peppers, celery, and carrot. Cook until soft, around eight minutes.
2. Add potatoes, vegetable broth, and bay leaf. Bring to a boil, reduce heat, and simmer covered for 20 minutes.
3. In the meantime, blend half the bag of frozen corn with the milk until it becomes thick.
4. Once potatoes are cooked, add remaining corn and the milk and corn mixture to the soup. Simmer an additional 8 to 10 minutes.
5. Garnish with cilantro and paprika, serve with tortilla strips or chips.