Simple Summer Corn Soup with Potatoes and Almond Milk
A creamy, comforting corn soup that celebrates summer's sweet corn kernels paired with tender red potatoes in a silky almond milk base. The soup can be served chunky or partially blended for a smoother texture, with fresh corn kernels and green onions providing delightful pops of flavor and color. Optional nutritional yeast adds a subtle cheesy note, making this a versatile soup perfect for light dinners or as a starter. The recipe offers flexibility with dairy or non-dairy milk options to suit different preferences.
Ingredients
- 2 Tbsp olive oil
- ½ large white onion, chopped
- 2 cloves garlic, minced
- 4 small red potatoes, quartered, peeling optional
- sea salt
- ground black pepper
- 3 ears corn, kernels sliced off
- 2 cups low sodium veggie broth
- 2 cups unsweetened plain almond milk
- 2 stalks green onions, chopped
- 1 Tbsp nutritional yeast(optional)
Instructions
- 1
Heat olive oil in a large saucepan over medium heat and sauté onion and garlic for 3-4 minutes
- 2
Add potato quarters, season with salt and pepper, cover and steam for 4-5 minutes
- 3
Add most of the corn kernels, reserving some for garnish, and stir
- 4
Add broth and almond milk if using, cover and bring to a low boil
- 5
Reduce heat to low and cook until potatoes are tender and slide off a knife when pierced, about 5-10 minutes
- 6
For blended version, transfer 3/4 of the soup to a blender and blend until creamy and smooth, adding nutritional yeast if using
- 7
Return blended soup to saucepan and bring back to a simmer
- 8
Taste and adjust seasonings, then cook for at least 10 minutes to thicken
- 9
Serve topped with chopped green onions, reserved corn kernels, black pepper, and paprika for color
Tips
For creamier texture when blending, use half broth and half milk as suggested. For chunky soup, use all vegetable broth (4 cups total) instead of the milk.
Reserve some fresh corn kernels for garnish to add texture and visual appeal to the finished soup.
The longer you simmer the soup, the more flavorful it becomes, so don't rush the final cooking step.
Good to Know
Refrigerate for up to 4 days in covered container. Reheat gently on stovetop, adding broth if needed to thin.
Can be made 1-2 days ahead. Reheat and adjust seasonings before serving.
Serve hot as a light dinner or starter, garnished with fresh corn and green onions.
Common Mistakes
Don't skip reserving corn for garnish as it adds important texture contrast
Avoid boiling vigorously as it may cause the almond milk to curdle
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen corn instead of fresh?
Yes, frozen corn works well. Thaw and drain before adding to the soup, and reserve some for garnish.
What if I don't have a blender?
You can mash some potatoes with a fork for thickness, or use an immersion blender, or enjoy it chunky.
How long will this soup keep?
Store covered in the refrigerator for up to 4 days. Reheat gently and add broth if it's too thick.