Creamed Potato and Corn Soup

I love the idea of using up left corned beef in soups.
It's hearty and filling, perfect for a winters night.





Creamed Potato and Corn Soup

Caramelise diced onions in a pan with olive oil, and diced corn beef.
Add peeled chopped potatoes and a cup of corn.
Use full flavoured homemade stock.
This time I had some stock I made using the bones off a lamb roast.

Leave to simmer until the potatoes soften.
Use a potato masher to partly cream the soup, leaving some chunks.
Two teaspoons of cream will help to bring the soup together.

I like to served the soup with fried onions and kale, like croutons.