Rachael Ray Every Day

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Recipe Summary

prep:
25 mins
cook:
25 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the oil over medium heat. Add the onion; cook until slightly softened. Add the potatoes, chicken broth and 1 1/2 cups water. Bring to a simmer, cover and cook until the potatoes are tender, about 15 minutes. Using a food processor, and working in batches, puree the potato mixture with the cucumber. Return to the pot and stir in the cream.

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  • Heat a heavy skillet over medium-high heat. Add the corn and cook until golden, about 5 minutes. Scrape off the corn kernels; add to the soup. Stir in the parsley; season with salt and pepper. For cold soup, refrigerate until chilled.

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