The Corniest Potato Soup
This creamy vegan corn potato soup uses fresh corn on the cob, potatoes, vegan cheese, and plant milk. Keep it chunky or partially blend it for the perfect texture.
Ingredients
Ingredients
- 4 ears fresh corn
- 1½ pounds potatoes diced
- 4 cups vegetable stock
- 1½ cups unsweetened plant milk
- 1 cup shredded vegan cheddar-style cheese
- 1 small onion diced
- 3 garlic cloves minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder optional
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon olive oil or vegan butter
- 1 tablespoon fresh parsley or cilantro
- Squeeze of lemon optional
Instructions
Step 1: Cut the Corn From the Cob
- Place an ear of corn upright on a cutting board.
- Using a sharp knife, carefully slice downward to remove the kernels.
- Rotate the cob and continue until all the kernels are removed.
- Repeat with the remaining ears.
- Don't throw away the cobs.
- They are going directly into the soup.
Step 2: Start the Soup
- Heat olive oil or vegan butter in a large pot over medium heat.
- Add the onion and sauté until softened.
- Add the garlic and cook for about 30 seconds.
- Add the diced potatoes and fresh corn kernels.
- Season with garlic powder, onion powder, smoked paprika, chili powder if using, black pepper, and a good pinch of salt.
- Stir everything together.
Step 3: Simmer With the Corn Cobs
- Pour in the vegetable stock.
- Add the scraped corn cobs directly to the pot.
- Bring everything to a gentle boil, then reduce the heat and simmer for about 15–20 minutes, or until the potatoes are fork-tender.
- Kitchen Technique: Simmering the stripped corn cobs in the soup is an easy way to extract more of the corn's natural sweetness and flavor. You're essentially making a quick corn-infused stock right in the same pot.
- Remove the cobs once the potatoes are tender.
Step 4: Add Plant Milk & Vegan Cheese
- Lower the heat.
- Pour in the plant milk and add the vegan cheese.
- Stir until the cheese melts into the soup.
- Taste and adjust the seasoning.
- If the soup is too thick, add another splash of plant milk or vegetable stock.
Step 5: Partially Blitz for Texture
- Here's where you can make the soup your own.
- For a chunky corn potato soup, leave everything as-is.
- For a creamier texture, use an immersion blender and pulse the soup several times.
- Don't completely purée it.
- You want some potatoes and corn to break down and thicken the broth while plenty of whole kernels and potato pieces remain.
- This is my preferred method.
- It creates a naturally creamy texture without turning the entire soup into a smooth purée.
Step 6: Finish & Serve
- Taste one final time.
- Add more salt, black pepper, or smoked paprika as needed.
- A small squeeze of lemon can also brighten the soup and balance its natural sweetness.
- Ladle into bowls and garnish with fresh parsley or cilantro.
- For extra richness, finish with a drizzle of olive oil or a little melted vegan butter.