Creamy Potato and Corn Soup

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

Directions

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.