Slow Cooker Creamy Potato Corn Soup

I made this with coconut milk and a little butter instead of the almond beverage. I also added a lot more jalapenos and some creamed corn to go with the canned corn and cooked this on the stove instead of the slow cooker. Good stuff.

• Ready In: 18 mins
• Serves: 8

Ingredients

• 6  cups  yellow fleshed potatoes, cut into large chunks
• 23  ounces  canned corn, drained
• 2  jalapenos, 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 milk
• 1  lime, juice of
•  chives, optional garnish

Directions

1. Place the yellow potatoes, corn, jalapenos, salt, cumin, oregano, ground coriander, and stock in a large slow cooker.
2. Cook on low for 6-8 hours or on high for 4 hours.
3. Prior to serving scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze and mash potatoes until almost smooth but still a bit chunky.
4. Return to the pot along with the lime juice.
5. Taste and add salt and extra stock if needed.