Slow Cooker Creamy Potato Corn Soup

Submitted by AmyZoe

"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: 18mins
• Ingredients: 11
• 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.