Slow Cooker Vegan Potato Soup
This simple slow cooker vegan potato soup is both comforting and budget friendly.
Servings: 8
Calories: 246kcal
Ingredients
- 6 cups yellow fleshed potatoes cut into large chunks
- 2 cans drained corn 700 mL/ 22 oz total
- 2 jalapeños deseeded and sliced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 3 cups vegetable stock
Before serving:
- 1 cup almond milk , unsweetened
- Juice of 1 lime
- chives optional garnish
Instructions
- Place the yellow potatoes, drained corn, jalapeños, spices, 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 milk 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
Serving: 1/8 of batch | Calories: 246kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 551mg | Potassium: 986mg | Fiber: 7g | Sugar: 7g | Vitamin A: 504IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 2mg