It’s soup season and I can’t get enough of it! This vegan Creamy Corn Potato Soup is the perfect, no-fuss soup that takes minutes to make. Just 23 minutes to be exact!
It’s insanely creamy, but without the cream. It’s also buttery, smooth, and doesn’t hold back on the flavor of corn!
Why You’ll Love This
- Made with everyday ingredients! The main ingredients include corn, russet potatoes, broth, onion, and garlic.
- Ready in 30 minutes! Everything from pan-roasting the corn and blending all the ingredients takes under 30 minutes. That means dinner is ready QUICK! Serve with bread or a side salad.
- Ingredients are affordable and easy to find! We’re not sending you on a hunt for rate ingredients or items you’ll only use once. Pinky promise.
If you’re here, you’re probably into soup! So, check out our Spring Vegetable Soup with Asparagus, Vegan Roasted Tomato Basil Soup, and Beefless “Beef” Stew (Puerto Rican Style).
Ingredients & Substitutions
Olive Oil – Any kind of olive oil, butter, or neutral vegetable oil will work here.
Garlic – We decided to use the entire bulb – we’re garlic lovers here! However, if you’re not a fan of garlic, feel free to hold back 1-2 garlic cloves instead.
Onion – Sweet/yellow onion was used in this recipe. However, red or white onions work great, too.
Corn – Frozen corn, fresh corn, or canned corn will work. If you decide to use canned corn, be sure to drain the liquid first.
Potatoes – Russets are perfect for this recipe since they have a lot of starch. The starch helps thicken up the soup without the need for flour or cornstarch.
Broth – Any kind of vegetarian broth will work!
Butter – A couple of tablespoons of butter was added to the end of the recipe to add some creaminess to the corn potato soup.
Red Pepper Flakes – Optional, great for heat.
Cilantro – To garnish, also optional. Other garnishes that may be used include roasted corn, chives, parsley, or green onion.
This low-fat soup has only 6 grams of fat per serving! It’s also only 173 calories per serving with 5 grams of protein and 29 grams of carbohydrates.
What To Eat With Creamy Corn Potato Soup
My favorite way to serve corn soup is with a chunk of fresh bread with butter. Other options include croutons, breadsticks, or crostini.
For something lighter, go with your choice of salad.
If you’re craving a sandwich, go with vegan grilled cheese, chickpea salad sandwich, or veggie salad.
How To Store
This soup can be stored in the refrigerator in an air-tight container for up to 3-4 days.
To reheat, warm in a Dutch oven over medium heat until warmed through. Add some additional water or broth if needed.
- Feel free to add more spices and seasonings. We’re keeping it simple. But you can add smoked paprika if you want a smoky soup. Or, add other spices like garlic powder and onion powder.
Tried out this Creamy Corn Potato Soup recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Creamy Corn Potato Soup (Low-Fat & Dairy-Free)
- 2 cups frozen corn
- 1 tablespoon olive oil
- 1 Garlic bulb crushed
- 1 Onion chopped
- 1 pound russet potatoes peeled, chopped (about ~2 large potatoes)
- 2 cups vegetable broth
- 1/2 cup water
- 2 tablespoons vegan butter
- Crushed red pepper optional, to garnish
- Chopped cilantro optional, to garnish
- Pan-roasted corn optonal, to garnish
- In a non-stick pan over medium heat, add the frozen corn. Saute and cook until toasted/golden – about 6-8 minutes. Set aside.
- Place a Dutch oven over medium heat. Add the olive oil. Add the chopped onion and add a pinch of salt, cook until soft. Then, add the crushed garlic and cook for 30 seconds.
- Add the corn, potatoes, vegetable broth and water.
- Bring to a boil. Once at a boil, reduce to a simmer. Simmer for about 10 minutes, or until potatoes are fork-tender.
- Blend the soup with an immersion blender or with a blender until creamy and smooth. Add the butter and stir until melted. Serve and garnish with cilantro and red pepper flakes.
- To use pan-toasted corn as a garnish for the soup: take about 2-3 tablespoons of frozen corn and cook in a dry skillet over medium heat until golden.
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