Creamy Potato And Corn Soup - cooking recipe

Ingredients

4 potatoes, peeled and quartered
1 (14 ounce) can whole kernel corn
1/2 cup chopped onion
2 tablespoons butter
1 tablespoon beef base
1 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon ground black pepper
water, as needed

Preparation

Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.