Slow Cooker Creamy Potato Corn Soup (Vegan)
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
SERVES: 8
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
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.