1 Sauté potato in a little butter or margarine for about 5 minutes.2 Add 2 cups milk/cream and bring to boil.3 Reduce heat and simmer until potatoes are tender and soup thickens slightly, stirring occasionally, about 15 minutes.4 Add creamed corn and corn kernels. Season to taste with salt and pepper.5 If the soup is not thick enough you can add some cornstarch to thicken it.7 The original recipe said butter or olive oil, but I find butter adds to the overall flavor whereas oil just makes the soup greasy.

This is my favorite rich soup. Pair it with a crusty bread (beer bread is recommended) for a warming winter meal!

Source:

Adapted from Jewish Food List.