Slow Cooker Creamy Potato Corn Soup (Vegan)

Step 1

Place the yellow potatoes, corn, jalapeños, salt, cumin, oregano, ground coriander and stock in a large slow cooker.

Step 2

Cook on low for 6-8 hours or on high for 4 hours.

Step 3

Scoop out 6 cups of potatoes and place in a large bowl. Add the Almond Breeze Original (Unsweetened) Almond Beverage, and mash until potatoes are almost smooth (still a bit chunky).

Step 4

Return to the pot along with the lime juice.

Step 5

Taste and add salt and extra stock (see note) if needed.