Wicklewood Wench's Potato and Sweetcorn Soup

• 2 12 kg potatoes, scrubbed
• 1 large onion, chopped
• 4 (500 g) cans sweet corn
• 2 liters chicken or 2 liters vegetable stock
• seasoning
• 25 g butter
• 1 bunch spring onion, sliced

1. Slice the potatoes.
2. Place in a large pan with the stock and onion.
3. Cook over a high heat until potatoes are almost cooked.
4. Drain 2 cans of sweetcorn and add to the potatoes, reduce heat and continue to cook on a medium heat for a further 5 minutes.
5. Remove from the heat and blend potatoes, corn and onion together with a blender, return to heat.
6. Drain remaining cans of sweetcorn and stir into the soup, continue to cook until sweetcorn is warmed through.
7. Season to taste.
8. In a separate pan, melt butter and soften the spring onions.
9. Serve soup while hot and garnish with the melted onion butter.

potatoes, onion, sweet corn, liters chicken, seasoning, butter, spring onion

Taken from www.food.com/recipe/wicklewood-wenchs-potato-and-sweetcorn-soup-437222 (may not work)