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+ servings
potato corn and jalapeno soup in slow cooker
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4.53 from 74 votes

Slow Cooker Creamy Potato Corn Soup (Vegan)

This vegan slow cooker potato corn soup is an easy and deceptively healthy. Easy to prep ahead and re-heat for easy lunches.
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Lunch
Cuisine: Mexican
Servings: 8
Calories: 246kcal


  • 6 cups yellow fleshed potatoes cut into large chunks
  • 2 cans corn 700 mL/ 22 oz total
  • 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


  • 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.


Serving: 1/8 of batch | Calories: 246kcal | Carbohydrates: 54g | 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