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An orange corn and potato plant-based soup topped with cilantro and lime on a white table with a white and black napkin.

Creamy Vegan Corn Potato Soup

Kristina Todini, RDN
Creamy Vegan Corn Potato Soup, a simple plant-based take on classic creamy corn chowder. Made with corn and potatoes, and topped with spicy chili oil, this is a perfect spicy corn and potato soup recipe!
5 star (1 rating)
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Soups + Stews
Cuisine Ameican, Gluten Free, Vegan
Servings 6 servings
Calories 115 kcal

Ingredients
  

  • 1 teaspoon olive oil
  • 4 ears corn or 1 pound bag frozen corn
  • 3 medium russet potatoes
  • 3 cloves garlic
  • 1 medium onion yellow or white
  • 1 single bay leaf
  • 6 cups vegetable broth
  • 1 pinch salt and pepper
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ cup cilantro chopped (for garnish)
  • Optional: chili oil for drizzling

Instructions
 

  • Prep corn: If using fresh corn, shuck the corn (or remove the outer layers), then wash the corn cob and cut corn from cob.
  • Cook vegetables: Heat oil over medium heat in a large Dutch oven or soup pot and add corn, cooking until brown (about 5 minutes). Slice potatoes, onion and garlic and add to the pot with corn, cooking until vegetables begin to soften and become brown, about 7 minutes.
  • Simmer soup: Add vegetable broth and then stir in salt, pepper, cumin, and turmeric. Then bring the soup to a boil, then reduce heat and simmer for about thirty minutes. Add salt and pepper to taste.
  • Blend soup: Remove soup from heat and blend until smooth with immersion blender. Serve with cilantro garnish and a drizzle of chili oil.

Notes

  • Notes: The soup may need more or less vegetable broth, depending on your personal consistency preference. If you prefer a thicker soup then add only 3/4 of broth and add more if needed to desired consistency.
  • Topping ideas: sliced avocado, cilantro, lime, pico de gallo, sprinkled quality smoked paprika (pictured)
  • Leftovers and storage: This plant-based corn potato soup can be refrigerated for up to 4-5 days and frozen for weeks (or even months) and reheated.
  • Nutrition: This hearty corn and potato soup is high in plant-based proteins, fiber, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 115kcalCarbohydrates: 25gProtein: 3gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 951mgPotassium: 497mgFiber: 2gSugar: 4gVitamin A: 563IUVitamin C: 8mgCalcium: 26mgIron: 1mg
Keyword corn soup, potato soup
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