Wicklewood Wench's Potato and Sweetcorn Soup

45 mins (prep 15, cooking 30)
8 ingredients
4-6 servings
I don't know how old this recipe is or where it originates from, but I remember it was one of the first recipes my Father taught me, and I've passed it on to my children,,,the only difference is they haven't cottoned on to the fact that when someone gives you a recipe you are supposed to try and make the dish yourself... The potatoes should be sliced as thinly as possible, ideally using a mandolin, and it can be completely vegetarian by using vegetable stock instead of chicken stock.

Categories:  <-60-mins , lunch~snacks , comfort-food , taste~mood , potato , soups-&-stews , vegetable , corn , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (756.5 g)
Servings 4
Amount per Serving
Calories 1707.31 Calories from Fat 221.67
% Daily Value *
Total Fat 24.63g 151.58%
Saturated Fat 3.21g 64.21%
Trans Fat 0.2g %
Cholesterol 13.44mg 17.92%
Sodium 2383.94mg 397.32%
Total Carbohydrate 294.19g 392.26%
Dietary Fiber 39.38 g 630.0%
Sugars 78.13 g %
Protein 78.18g 625.42%
Vitamin A 712.44IU% Vitamin C 0.0mg%
Calcium 1176.5mg% Iron 14.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, sweet corn