Dig into a rich, buttery, Creamy Corn Potato Soup - but without the heavy creamy or dairy! Made with 7 ingredients and done in just minutes! This recipe is vegan, gluten-free, and low-fat!
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.
Notes
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.