Go Back
+ servings
potato corn and jalapeno soup in slow cooker
Print Recipe
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

Ingredients

  • 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

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

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