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
Tracy
This recipe is amazing! Tastes so good! Made this for my husband who’s doctor put him on a vegan diet. I’ve been looking for different things to make for him to have variety. This was so good, I ate it as well! I did add a can of white beans for extra protein. Thank you so much for this recipe, I’m a huge fan of it!
Denise Bustard
Hi Tracy! So happy to hear the recipe was a hit for your household. Thanks so much for reporting back!
VeganCook
This recipe was a success! It’s hard to get my husband’s approval on anything I cook (he does the cooking usually) but this was a go! I added a few more spices, the taste was kind of bland at first. I added chili powder, garlic, asian kick spice with cayenne and lemon instead of lime. I also didn’t have unsweetened almond milk but original almond milk worked just fine. I cooked the meal too long on high but it still turned out absolutely amazing. I had my wisdom teeth pulled last week so the consistency of this was just what I needed. Thank you so much for making this recipe , I definitely enjoyed it (and we have leftovers!)
Denise
Thanks so much for reporting back! Glad your husband enjoyed! This one is on my list to freshen up, so I appreciate the feedback 🙂
Pym
All I had in house was a 3 lb. bag of taters I got from 99c store and some Butler soy curls. I added a can of cream style corn. Siracha sauce canned jalapenos. I had leftover coconut cream frosting mix from two days prior. So I threw all that in ,a little corn starch and immersion blender an goodness its delicious. Thanks a lot. Oh and a suggestion I am pretty damn old with vision problems and your light colored fonts hard to read. Please use dark black fonts thanks
Denise
Thank you so much for your feedback, Pym. We are heading into a redesign this year and the font/color issue will definitely be resolved. I appreciate you taking time out of your day to leave such a thoughtful review. <3
Vanessa
Thanks for sharing! Does it keep long?
Denise
Hi Vanessa! This will keep for up to 4 days in the fridge. I haven’t tried freezing it but I think it would freeze well, too!
Suzanne
This looks so good! I love the flavor combinations – savory and spicy!
Rachel
I was really hoping that my family would like this recipe but, unfortunately, they did not. It somehow doesn’t have the right combination of spices or something. I found it very bland and hollow as a soup. I’ve been eating lots of vegan food lately so I know how great it can taste and make you feel. I really wanted to like this soup.
Denise
Hi Rachel, sorry to hear you didn’t enjoy it! Thanks for your feedback 🙂
Lindsay
If meal prepping this, would you pull out the potatoes and add the milk each day you plan to eat this? Or would you mash the potatoes with the milk and then separate into serrated meal pre containers? Thanks.
Denise
Hi Lindsay! The fully cooked soup (with milk) should work for meal prep! I wouldn’t keep the milk separate. Hope you enjoy!
Byron
Hello I was wondering you said in the recipe to use 2 can of corn. Do you drain the juice off the corn then put in the slow cooker?
Byron
Denise
Hi Byron! Yes, I drain the liquid off the corn, but don’t bother rinsing. Hope you enjoy this recipe!
Beth
Just found your site and am cooking a bunch of recipes this week to try! Cannot wait as I have a vegetarian husband with two kids who prefer vegetarian as well. Quick question — with this recipe, do you think frozen hashbrowns will work in place of the potatoes? I tried googling it but couldn’t find anything. Based on the reviews, I’ll want to make sure I can make this quickly. If you don’t know, no worries — I’ll try and let you know!
Denise
Hi Beth! Great question and I’m unfortunately not able to answer as we don’t have frozen hash browns here in Canada (crazy right?).
Karen
OOps — the stars!
Karen
I followed this recipe this recipe but added the white beans during the cooking and didn’t need to add ANY milk. It came out creamy yummy delish! Thank you this is my go to recipe now. I also think I would like it (maybe with the milk to thin a little) as a sauce for burritos!
Denise
I’m so happy you enjoyed, Karen! Thank you so much for leaving your modifications and your review!
Jim
I’m a little confused. The recipe calls for 6 cups of potatoes and states to scoop out 6 cups of potatoes to mash with the almond milk, but the pics show chunks of potatoes in the bowls.
How much potato do you take out to mash?
Rebecca
This 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
Hi 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
The 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
Thanks so much! I hope you enjoy 🙂
Cara
Could heavy cream be a good substitute for the almond mil? I am allergic to almonds and hate soy and coconut milk.
Caroline
milk*
Denise
Hi Cara! I bet that would work fine, in fact I bet you could just use normal dairy milk as well!
Shannon
Excellent 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
So happy you enjoyed, Shannon! Thank you for taking the time to leave a review!
Ryan
Thanks 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
Hy Ryan! So glad you enjoyed it! Thanks for taking the time to leave a review.
Tana
This 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
Nevermind, 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
I’m glad it made sense eventually! I’m going to reword it because it is kind of confusion. I hope you enjoyed it!
Carrie
Would coconut milk work in place of almond milk? I only have unsweetened vanilla.
Denise
Hi Carrie! I haven’t tried! I bet it would work, if you try it would you let me know how it turns out?
kylee
thinking about adding a can of beans for a little added protein, which type would you recommend?
Denise
I bet black beans or white kidney (or cannelini) would work well!
Verena
The 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
Wow, what an amazing comment to read! SO happy you enjoyed the soup, Verena!
Julie
Followed 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
Glad you enjoyed, Julie! Thanks for reporting back with your IP instructions 🙂
Maryanne
This 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
I’m so happy to hear that, Maryanne! Thanks for reporting back 🙂
Dawn
I 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
Hope you enjoy it Dawn! This recipe is on my list to add Instant Pot directions.
Denice
Have you tried this w kielbasa? I thought that would be yummy”
Denise
I haven’t tried with kielbasa…let me know if you try it and how it turns out 🙂
Belinda Dimaio
Hi 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
The 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
You’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
Wow, 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
I’m so happy you liked it Erika! I bet it’s great with the buttermilk 🙂 Thanks for reporting back!
Janet MacDonald
Hi…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
If Imake this in an enamel pot son my stovetop (gas), will it turn out differently?
Denise
Hi Olusha, I’ve never tried making this on the stovetop and can’t say for sure without further recipe testing.
Malinda
what stock do you use?
Denise
I use Campbell’s! For this soup I used chicken stock, but you can definitely use vegetable stock for a vegan/vegetarian recipe!
Cici
I 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
Hi 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
This 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
Hi Shonda I’m so happy you liked it!
Ericka
Never 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
Wow, what a huge compliment Ericka! So glad you guys enjoyed the soup 🙂
Dave LeBlanc
The 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
Hi Dave, you are correct, I probably interchange those two ingredients a little too freely. Either works in this recipe!
Mary
This 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
Hi Mary, I’m SO glad you liked the recipe, and hope you are getting over your cold 🙂
Bryant
Making 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
Hi 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
Absolutely! I hope you like it Kristina 🙂
Kristina
Thank you!
Molly
I’m allergic to almonds but want to avoid cows milk. Think coconut milk will change the taste too much?
Denise
Hi 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
I made this for supper tonight…delicious!
Denise
Awesome! So glad you liked it, Leanne. Thanks so much for reporting back 🙂
Rachel
Looks delicious! If I cut the recipe in half should I change the temp or cooking time?
Thanks
Denise
Hi 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
This looks great! It would also be great in the summer with hatch chiles!
Denise
Absolutely! I want to try with fresh corn too. Thanks, Sarah!
Stacey @ Bake.Eat.Repeat.
I love slow cooker soups – they’re just so easy and wonderful! Love this combination, it looks amazing!
Traci | Vanilla And Bean
Some 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!
Manali@CookWithManali
this looks so comforting and delicious! love that it’s vegan!
Alyssa @ My Sequined Life
I 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
OMG 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
This looks gorgeous! I love using almond milk and I love the kick from the jalapeno 🙂
Annie
I 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
I love making soup in my slow cooker!! love this creamy potato soup!! delicious!
Sarah @Whole and Heavenly Oven
I’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!