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.
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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.
This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.
- 6 cups yellow fleshed potatoes cut into large chunks
- 2 cans corn 341mL; 11.5 oz, drained
- 2 jalapeños deseeded and sliced
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon ground coriander
- 3 cups stock
- 1 cup Almond Breeze Original Unsweetened Almond Beverage
- Juice of 1 lime
- chives optional garnish
- 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.
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.
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!
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
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.