Slow Cooker Creamy Potato Corn Soup (Vegan)


  • 6 cups yellow fleshed potatoes, cut into large chunks
  • 2 cans corn (341mL; 11.5 oz), drained
  • 2 jalapeños, deseeded and sliced
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon ground coriander
  • 3 cups stock
Before serving:
  • 1 cup Almond Breeze Original (Unsweetened) Almond Beverage
  • Juice of 1 lime
  • chives (optional garnish)


  1. Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
  2. Cook on low for 6-8 hours or on high for 4 hours.
Prior to serving:
  1. Scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze Original (Unsweetened) Almond Beverage, and mash until potatoes are almost smooth (still a bit chunky).
  2. Return to the pot along with the lime juice.
  3. Taste and add salt and extra stock (see note) if needed.


Nutritional Information:
Calories 157 // Fat 2 g // Saturated Fat 0 g // Cholesterol 3 mg // Sodium 330 mg // Carbohydrate 30 g // Fiber 3 g // Sugars 4 g // Protein 5 gI use a 5 qt slow cooker.

For a less intensely-flavored, more soupy version, add 2 extra cups of stock.

This soup has a moderate spice. For less spicy soup, remove or half the jalapeño. For a spicier version, double it!

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