Potato Soup

A new twist on an old favorite.

ingredients

• 2 tablespoons Stonewall Kitchen Extra Virgin Olive oil or butter
• 1 tablespoon butter (for cooking corn)
• 1 medium onion, chopped
• 3 medium potatoes, peeled, cut into 1/4 “ dice
• 1 medium sweet potato, peeled cut into 1/4 “ dice
• 4 cups chicken broth
• 1 cup Stonewall Kitchen Maple Balsamic Dressing
• 1 cup frozen or fresh corn kernels
• 1 teaspoon salt
• 1/4 teaspoon pepper

directions

1. In a saute pan, melt 1 tablespoon butter. When melted and bubbling, add corn kernels. Saute until browned and cooked through. Set aside.
2. Heat 2 tablespoons olive oil or butter in a saucepan. Add onions and cook until translucent.
3. Add potatoes and chicken broth to saucepan. Cover and bring to a boil.
4. When potatoes are fork tender, puree potato-onion mixture with cooking liquid and Maple Balsamic Dressing in a food processor or blender.
5. Return mixture to saucepan. Season with salt and pepper. Top each serving with sauteed corn kernels.