Slow Cooker Creamy Potato Corn Soup (Vegan

• Gluten free

• Produce

  • 341 ml 2 cans corn
  • 1 Chives
  • 1/2 tsp Coriander, ground
  • 6 cups Fleshed potatoes, yellow
  • 2 Jalapenos
  • 1 Lime, Juice of
  • 1/2 tsp Oregano

• Canned Goods

  • 3 cups Stock

• Baking & Spices

  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Almond breeze
  • 1 tsp Cumin

Found on sweetpeasandsaffron.com

Description

Ingredients

• 6 cups yellow fleshed potatoes, cut into large chunks
• 2 cans corn (341mL; 11.5 oz), drained
• 2 jalapeños, deseeded and sliced
• ½ teaspoon salt
• 1 teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon ground coriander
• 3 cups stock
• 1 cup Almond Breeze Original (Unsweetened) Almond Beverage
• Juice of 1 lime
• chives (optional garnish)

Directions

• 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.