Potato and Corn Soup

On Sunday we  FINALLY cooked something (instead of eating meals we've frozen, frozen pizza, or fast food). We decided to make steaks, and I knew there had to be a side with it. I was thinking about making a loaded mashed potato casserole, but decided that making a soup would be a little healthier. Because this soup doesn't have any cream in it, except for the amount of sodium, its really healthy (the sour cream we added was even fat free which has like 0 calories, and tastes great too)

I was inspired to make this recipe through reading at least 2 or 3 other recipes and figuring it out myself. I even had this for dinner last night as leftovers and it was just as good.

3 tablespoons olive oil
1/2 large onion, chopped
1/2 fresh jalapeño, seeded and finely diced
1 tsp salt
1/2 tsp black pepper
5-6 medium potatoes
4 cups chicken broth
1 cup water
2 cups frozen corn
1 TBS lemon juice
1 1/2 TBS chives

1. In a large stock pot, heat oil over medium heat.
2. Add chopped onion, diced jalapeno and salt and pepper.
3. Cook about 8 minutes, stirring occasionally.
4. Meanwhile, peel potatoes.
5. Cut potatoes into 1 inch sized pieces.
6. Add broth, water, and potatoes to onion mixture.
7. Bring to a boil.
8. Reduce heat and simmer for about 15 minutes.
9. Coarsely mash potatoes using a potato masher, or fork.
10. Add corn and cook for 5 more minutes.
11. Stir in lemon juice, chives and addition salt or pepper to taste.

Enjoy!