- 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
- 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.