Vegan Potato & Corn Soup

Get ready to cozy on up with a big bowl of this easy and healthy Vegan Potato Soup. A vegan cashew cream base is flavored with nutritional yeast, dry sherry, and spice to compliment the tasty bites of potato and sweet corn. This soup is creamy yet has texture too and is loaded with delicious warming flavors.

Consider this corn and potato soup as a healthy twist on the classic chowders. It’s made with better-for-you ingredients and is super simple. Make it for a quick evening meal or prep a batch for the week ahead. Either way, your tastebuds will thank you!

For more cozy vegan soup inspiration, check out these recipes. Vegan Tomato Soup with a creamy coconut base and pop of flavor from cardamom, cumin, and clove; and Vegan Broccoli Soup with “cheesy” flavor and a creamy cashew base. Both are easy and great for prepping ahead.

Ingredients

Cashews – Raw cashews are best for making vegan cashew cream because they’re extra thick and creamy once soaked then blended! Since they’re raw, they still have all the natural oils inside that make for an extra creamy cashew blend.

Yellow Onion – Gives a subtle tang of onion flavor without being too strong. Sub for another onion if you’d like or even scallions.

Yellow Potatoes – I prefer a softer potato for this soup (like yellow potatoes) but feel free to use whichever type you have.

Corn – For the best texture I used canned whole kernel corn for a bigger bite of flavor in the chowder. You can use any type of corn variety you’d like for this vegan corn chowder but I would not suggest frozen, the texture will be weird!

Tomato Paste – You can hardly taste the tomato, it’s more so just to elevate the flavors of the rest of the ingredients.

Nutritional Yeast – Adds a “cheesy” flavor while remaining 100% dairy free and vegan. There are lots of brands out there for this, I usually use one from Trader Joes or from Bragg.

Dry Sherry – Compliments and elevates the flavors of this potato corn chowder. You can always sub it for a chicken or vegetable broth and/or whatever you’d prefer for liquid + flavor.

How to Make Vegan Potato Soup

• In a large pot, heat olive oil on stovetop over medium heat.
• Cook onions in olive oil on medium low until onions are clear, approximately 3-4 minutes.
• Stir in your cashew cream, potatoes, corn, tomato paste, nutritional yeast, sherry, water, salt, and bring to a low boil.
• Simmer uncovered on medium low for 20 – 25 minutes, making sure to stir occasionally as soup tends to foam up.
• Add black pepper and additional salt to taste. Serve and enjoy!

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How to Make Cashew Cream

Making vegan cashew cream is so simple and can replace the dairy in lots of recipes! It’s my number one hack for making a classic dish vegan because it requires two ingredients and takes less than 10 minutes to make.

Now this first step isn’t 100% necessary but I highly recommend it. Start by soaking your cashews in water, either overnight or in hot/semi boiling water for 30 minutes. This helps to soften the cashews and create a smoother, more creamy blend.

Then you simply add the cashews + (fresh) water to a high speed blender and blend on high for 5 minutes. Once smooth and all chunks of cashew are gone, set it aside until you’re ready to use it. Or if you’re simply prepping it for later, store the cashew cream in an airtight container in the fridge for up to 7 days!

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What to Serve with Vegan Corn and Potato Soup

To be honest I love this vegan potato soup as is and could enjoy a bowl of it with nothing else! But it’s also tasty with warm bread, crackers, or even croutons alongside it.

And if you’re looking to serve it as a side or part of a bigger meal, these would be my recipe suggestions:

Kale and Quinoa Salad – For a traditional ‘soup and salad’ combo try pairing this fresh salad with the cozy corn and potato chowder. It has fluffy quinoa, massaged kale, and quick pickled apple slices all tossed in a creamy homemade salad dressing.

Herb Quick Bread – Is there any better side for a chowder than warm bread?! This easy savory bread is extra flavorful thanks to fresh herbs like thyme and parsley. Plus it has a crisp and salty bite from golden baked parmesan on top.

Can You Freeze Vegan Potato Soup

Not only is this homemade vegan creamy potato soup an easy meal to make, it’s also a great option for meal prep. You can make a batch to enjoy and then freeze any leftovers for later. Or plan ahead and make a fresh batch for this week + another batch to freeze for 1 or 2 weeks in the future!

Let the soup cool to room temperature and then portion it out into airtight containers. For freezing soups I always recommend only filling the container about 3/4 of the way. When the soup freezes it will expand a bit and if you fill it to the top … let’s just say you’ll regret it later.

Once you’re ready to enjoy the vegan creamy potato soup recipe, let it thaw in the fridge until liquid again or at least until you can move into a pan. Then you can just reheat on the stovetop and boom, dinner is served!

If you try this recipe, please let me know by leaving a comment and rating in the boxes below! I always love to hear from you and it helps other people find this recipe when they search online for the BEST Vegan Potato Corn Chowder 🙂