This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.
Sometimes I think I would love to live on the equator where I never have to deal with the Canadian winter, where the palm trees are abundant and I’d never have to wear my coat.
But then I think of how much I’d miss the changing seasons. Don’t you love this time of year? The winter is officially over, the days are longer, the temperatures are rising ever so slightly and you get that ‘feeling’.
The optimistic feeling where you still have the entire spring and summer ahead of you and the possibilities are endless. You know what I mean?
While I haven’t sorted our spring or summer plans yet (at all!) I am loving the change in seasons for the change in produce and the shift from comfort foods to lighter meals.
And today’s slow cooker potato corn soup recipe is actually kind of a ‘bridge’ between the heavy winter foods, and a lighter spring recipe. Since it’s a soup, it will still warm you right up, but since it’s healthy, you won’t feel heavy at all.
Today’s recipe is brought to you in partnership with Almond Breeze, which is a wonderful milk and dairy alternative. Using Almond Breeze almond beverage in this recipe adds a boost of creaminess, with a fraction of the calories. You still get a healthy serving of calcium and vitamin D (and let’s face it, we can use all the vitamin D we can get after the winter, right?). And you can find Almond Breeze products right in the refrigerated section of the grocery store!
I have a sneaky trick up my sleeve to make this slow cooker potato corn soup extra creamy without actually adding cream. After cooking up the soup ingredients, I removed the majority of the potatoes, and mashed them up with the Almond Breeze before returning them to the soup.
This way the soup ends up quite hearty in texture, but not actually in calories.
I just loved this slow cooker potato corn soup: It has some sweetness from the corn and a touch of spice from the jalapeños. It is very thick and chunky, but we also enjoyed a soupier version (we added 2 extra cups of stock to the slow cooker, see note).
It is SO easy to make: just dump everything in the slow cooker and you can walk away for 6-8 hours.
It is healthy, but totally feels like you are eating something more indulgent.
And because I used Almond Breeze almond beverage, it is dairy-free and vegan.
What do you think? Is spring off to a great start, or what?
Disclosure: Thank-you to Almond Breeze for sponsoring this post! As always, all opinions remain my own.
- Looking for more soup recipes? Try this Healthy Broccoli Cheese Soup, this Butternut Squash Soup Recipe or this Healthier Beef Barley Soup
Slow Cooker Creamy Potato Corn Soup (Vegan)
Ingredients
- 6 cups yellow fleshed potatoes cut into large chunks
- 2 cans corn (700 mL/ 22 oz total)
- 2 jalapeños deseeded and sliced
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon ground coriander
- 3 cups stock
Before serving:
- 1 cup Almond Breeze Original Unsweetened Almond Beverage
- Juice of 1 lime
- chives optional garnish
Instructions
- Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.
- Cook on low for 6-8 hours or on high for 4 hours.
Prior to serving:
- 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).
- Return to the pot along with the lime juice.
- Taste and add salt and extra stock (see note) if needed.
Nutrition
More healthy corn soup recipes for us!
- Quinoa Corn Chowder from The Recipe Rebel
- Southwestern Sweet Potato and Corn Chowder from The Well Floured Kitchen
- Summer Corn Soup from Minimalist Baker
Rebecca
May 10, 2019 at 11:32 amThis tasted great! I didn’t have all of the ingredients on hand like I thought I did, so I did the following:
Added butternut squash when I didn’t have enough potatoes
Only used one 15oz can of corn
Added 1.5 cups of northern beans
Used 4 cups of stock
Added coconut milk instead of almond milk
Everything worked together well; this is a definite comfort food!
Denise
May 16, 2019 at 10:40 amHi Rebecca! Thanks so much for sharing your modifications, this is so helpful! I am glad you enjoyed the soup and thank you for your review 🙂
Aika Ignacio
February 4, 2019 at 11:54 pmThe photos look so appetizing. Thank you for sharing your recipe. I can’t wait to try it on my own. I like the fact that it’s easy to make and it’s very healthy. Also, the ingredients are inexpensive and can be bought at supermarkets.
Denise
February 8, 2019 at 10:28 amThanks so much! I hope you enjoy 🙂
Cara
February 3, 2019 at 12:49 amCould heavy cream be a good substitute for the almond mil? I am allergic to almonds and hate soy and coconut milk.
Caroline
February 3, 2019 at 12:50 ammilk*
Denise
February 4, 2019 at 9:09 pmHi Cara! I bet that would work fine, in fact I bet you could just use normal dairy milk as well!
Shannon
January 30, 2019 at 10:08 amExcellent recipe. Simple, easy, healthy and delicious. I love that it’s vegan, but my fiance and I plan on tossing in some smoked sausage next time. I sent it to my mom with the suggestion that she add smoked fish – the stuff my dad catches and smokes at home! We ate this alongside some cornbread and it was divine. We plan on adding this to our list of super simple meals.
We are in Toronto and this recipe was perfect for the one of the snowiest, coldest weeks we’ve ever experienced here!
Denise
January 30, 2019 at 12:49 pmSo happy you enjoyed, Shannon! Thank you for taking the time to leave a review!
Ryan
January 8, 2019 at 5:05 pmThanks for the fun recipe!!
I added a few extra potatoes – and will add a few more next time, to make it feel more substantial. I also browned a package of veggie crumbles that we added right in the bowl to add some substance/protein.
Loved the brightness of the fresh lime juice!!
Will definitely be making this one again. Thanks again!!
Denise
January 8, 2019 at 10:41 pmHy Ryan! So glad you enjoyed it! Thanks for taking the time to leave a review.
Tana
January 3, 2019 at 9:02 pmThis might be a silly question, but do you mean two 11 ounce cans of corn or two cans that equal 11 ounces of corn together?
Tana
January 3, 2019 at 9:07 pmNevermind, it made sense to me read out loud. Ahaha! I’m sorry, I’m exhausted from work. Throwing this recipe together as we speak and adding ground beef to it for good amount of protein. I know it’s going to be delicious! It’ll be nice to have a quick hearty meal after work. Love your site, and thank you!
Denise
January 4, 2019 at 4:38 pmI’m glad it made sense eventually! I’m going to reword it because it is kind of confusion. I hope you enjoyed it!
Carrie
November 13, 2018 at 5:47 pmWould coconut milk work in place of almond milk? I only have unsweetened vanilla.
Denise
November 22, 2018 at 5:24 pmHi Carrie! I haven’t tried! I bet it would work, if you try it would you let me know how it turns out?
kylee
October 30, 2018 at 8:52 amthinking about adding a can of beans for a little added protein, which type would you recommend?
Denise
November 10, 2018 at 2:29 pmI bet black beans or white kidney (or cannelini) would work well!
Verena
September 12, 2018 at 6:05 amThe best soup I’ve ever tried in a slow cooker. I always hold my breath when it comes to slow cooker recipes. They typically smell so good cooking and then dinner comes, you lift the lid and it’s a watery inedible mess. I used a bag of frozen corn, doubled the spices, used Herbemare vegetable stock cubes and small new potatoes. So good, my daughter said it tasted like cornbread in a bowl.
Denise
September 20, 2018 at 8:56 pmWow, what an amazing comment to read! SO happy you enjoyed the soup, Verena!
Julie
April 17, 2018 at 8:18 pmFollowed another commenter’s suggestion of making in InstaPot (10 minutes) and this was terrific! Used frozen corn and Better Than Bouillon no chicken broth,and didn’t seed the jalapeño – great vegan soup!
Denise
April 21, 2018 at 9:40 amGlad you enjoyed, Julie! Thanks for reporting back with your IP instructions 🙂
Maryanne
April 5, 2018 at 9:52 amThis was so good, my kids loved it. I used peeled russet since it’s what I had on hand, and pooped it in my instant pot for 10 minutes.
Denise
April 9, 2018 at 4:06 pmI’m so happy to hear that, Maryanne! Thanks for reporting back 🙂
Dawn
February 19, 2018 at 5:07 pmI have it in the slow cooker now. Looking forward to it. In hindsight, I should have put it in the pressure cooker :p I haven’t given it a star rating yet because I haven’t tasted it yet!
Denise
February 20, 2018 at 10:10 amHope you enjoy it Dawn! This recipe is on my list to add Instant Pot directions.
Denice
September 20, 2017 at 9:27 amHave you tried this w kielbasa? I thought that would be yummy”
Denise
September 21, 2017 at 12:31 pmI haven’t tried with kielbasa…let me know if you try it and how it turns out 🙂
Belinda Dimaio
May 30, 2017 at 3:22 pmHi I am making this soup tonight for a huge group of people. However, I do not have a slow cooker :/ Would cooking it in a pot over the stove be okay??
Sean
March 6, 2017 at 7:19 pmThe directions say to start out with 6 cups of potatoes and then at the end it says take 6 cups of potatoes out and mash them with the Almond Breeze. is that correct or should thee still be big chunks of potato in the soup?
Denise
March 8, 2017 at 4:48 pmYou’re right, that’s confusing! You can actually take out as many or as few as you’d like and mash them, depending on how thick/creamy you’d like the soup to be. I’d aim to take about half the soup contents out and mash, and go from there. I hope that helps!
Erika
January 30, 2017 at 7:13 pmWow, thanks for this recipe! I usually never comment or leave reviews, but this was worthy…. my only change was to add a splash of buttermilk at the end which gave it the creamy bite I thought it was missing. I had some left over I had to use. Bet yogurt would work too ( sorry vegans!) Delish!
Denise
January 30, 2017 at 10:59 pmI’m so happy you liked it Erika! I bet it’s great with the buttermilk 🙂 Thanks for reporting back!
Janet MacDonald
January 6, 2017 at 5:04 amHi…thank you for the recipe. Is it freezable? It’s too much for just me and my hubby and I love to make batches of soup to freeze in portions for us.
Olusha
November 16, 2016 at 8:34 pmIf Imake this in an enamel pot son my stovetop (gas), will it turn out differently?
Denise
November 16, 2016 at 10:36 pmHi Olusha, I’ve never tried making this on the stovetop and can’t say for sure without further recipe testing.
Malinda
October 29, 2016 at 2:42 pmwhat stock do you use?
Denise
October 29, 2016 at 10:24 pmI use Campbell’s! For this soup I used chicken stock, but you can definitely use vegetable stock for a vegan/vegetarian recipe!
Cici
October 22, 2016 at 10:29 pmI tried this recipe tonight and it turned out nothing like your pic – instead it was watery and the potatoes had not even fallen apart. In the end I couldn’t even taste the spice of the jalapeños. It ended up tasting like a can of corn. What did I do wrong? I am embarrassed to have messed up such an easy recipe. Please help!
Denise
October 24, 2016 at 9:51 pmHi Cici, I’m so sorry it didn’t turn out for you. Could you tell me what kind of slow cooker you have and how long you cooked it for on which heat setting?
Shonda
October 19, 2016 at 6:25 pmThis was very tasty. I added some white beans for protein and it turned out great. I think I’ll use more jalapeños next time though because I like my mouth to be halfway on fire. ?
Denise
October 20, 2016 at 6:08 pmHi Shonda I’m so happy you liked it!
Ericka
October 13, 2016 at 11:39 amNever did I think a vegan recipe could come out so rich and satisfying! My husband has issues with dairy, and I’ve had this pinned for forever, so we tried last night. It is the PERFECT fall chowder! I added a little extra oregano, garlic and cumin at the end, and crisped up bacon and cheese for the non-vegan and it was a total hit. Thanks for a great recipe that is definitely being added to the arsenal:)
Denise
October 13, 2016 at 9:11 pmWow, what a huge compliment Ericka! So glad you guys enjoyed the soup 🙂
Dave LeBlanc
October 10, 2016 at 9:31 amThe pictures show green onions instead of chives. Did you use green onions here? I would think some chopped green onions added with the lime would work well.
Denise
October 10, 2016 at 10:14 amHi Dave, you are correct, I probably interchange those two ingredients a little too freely. Either works in this recipe!
Mary
October 8, 2016 at 7:12 pmThis soup is so delicious! I’m suffering from a bad cold in the early fall and this soup hit the spot! Warm and cozy. The perfect combo of hearty but no cream which only makes me feel more crummy. This will be a go to soup both when I’m feeling well and sick. That jalapeño gives it a great kick! A+ receipe!
Denise
October 10, 2016 at 10:15 amHi Mary, I’m SO glad you liked the recipe, and hope you are getting over your cold 🙂
Bryant
September 30, 2016 at 3:54 pmMaking this now for a get together tonight… If I make it without the peppers my son would love it, but it just wouldn’t be the same! If only I could get him to like peppers! Any peppers… Oddly enough, he LOVES my fresh salsa (a mix of fresh tomatoes, jalapenos, garlic, and a few other spices—it’s always a little different) and yet he despises both tomatoes and all peppers. Anyway, thanks for the recipe. I’m always looking for something new… 🙂
Denise
October 1, 2016 at 10:53 amHi Bryant! I hope you liked it. My son is pretty picky about his veggies too, although for some reason bell peppers are one of his ‘acceptable veggies’ (won’t go so far as to say he likes them, ha ha!)
Denise
September 20, 2016 at 2:54 pmAbsolutely! I hope you like it Kristina 🙂
Kristina
September 24, 2016 at 12:40 pmThank you!
Molly
January 29, 2018 at 8:48 amI’m allergic to almonds but want to avoid cows milk. Think coconut milk will change the taste too much?
Denise
January 29, 2018 at 9:45 pmHi Molly! I think coconut milk would be really nice in this soup…you will probably get a bit of coconut flavor but that would go well with the other flavors 🙂 Hope you enjoy it!
Leanne
September 6, 2016 at 6:47 pmI made this for supper tonight…delicious!
Denise
September 7, 2016 at 9:18 pmAwesome! So glad you liked it, Leanne. Thanks so much for reporting back 🙂
Rachel
July 23, 2016 at 10:12 amLooks delicious! If I cut the recipe in half should I change the temp or cooking time?
Thanks
Denise
July 27, 2016 at 1:11 pmHi Rachel, I’m SO sorry for my belated reply (we’ve been on holidays!) I can’t say for sure about cutting it in half and cooking time in a larger slow cooker. I did make a half batch in my small (2.5 quart) crockpot on high for 4 hours and it turned out fine. I would probably aim for the lower temperature if you’re going to keep it in a large slow cooker. I’m sorry, I’m not sure if that helped at all. Let me know if you try it!
Sarah
April 28, 2016 at 12:22 pmThis looks great! It would also be great in the summer with hatch chiles!
Denise
May 5, 2016 at 10:01 amAbsolutely! I want to try with fresh corn too. Thanks, Sarah!
Stacey @ Bake.Eat.Repeat.
April 3, 2016 at 9:29 amI love slow cooker soups – they’re just so easy and wonderful! Love this combination, it looks amazing!
Traci | Vanilla And Bean
April 2, 2016 at 9:39 amSome of my favorite Summery things are in this soup, Denise! Love the jalapenos, corn and the creaminess of the almond milk. Too – that it’s slow cooked FTW! I’m a soup hound year round.. even in summer! So this will suit me just fine when the local corn comes in. Delicious my dear!
[email protected]
April 1, 2016 at 11:44 amthis looks so comforting and delicious! love that it’s vegan!
Alyssa @ My Sequined Life
March 31, 2016 at 8:58 pmI do love this time of year! Although this morning it was so windy my glasses almost flew off my face as I was walking into work. This is my favorite type of soup – creamy and healthier than you’d think. Yum!
Rachel @ Bakerita
March 31, 2016 at 7:31 pmOMG this looks so amazing, and I wish I had a big bowl of it right now. Definitely the perfect spring recipe! Your so right about the seasons thing too – I always wanted seasons when I lived in always sunny San Diego, and I appreciate spring so much more now.
Medha
March 31, 2016 at 9:51 amThis looks gorgeous! I love using almond milk and I love the kick from the jalapeno 🙂
Annie
March 31, 2016 at 8:11 amI love using Almond Breeze for things like this! You’d never guess you didn’t use milk or cream! This is just my kind of meal!
Alice @ Hip Foodie Mom
March 31, 2016 at 7:29 amI love making soup in my slow cooker!! love this creamy potato soup!! delicious!
Sarah @Whole and Heavenly Oven
March 31, 2016 at 5:50 amI’m more than ready to leave ALL the winter things behind and move ahead with this whole spring thing! 😉 This soup looks like the PERFECT way to transition into lighter spring foods!