5 Ingredient Creamy Corn Soup


In this week's fridge foraging I am showing you the creamiest corn soup out there that has absolutely no dairy in it. My favorite way to get creamy soup is actually to cook down the vegetables until they are  basically falling apart and then blend. This  method with make for a much creamier consistency than any cream or dairy will provide.  My favorite part of this recipe is that it only takes 5 ingredients to get the creamiest, vegan, healthiest soup. 


5 Ingredient Creamy Corn Soup

  • 4 ears of fresh corn, kernels removed and cobs cut in half
  • 2 Tbs. oil oil
  • 1 onion, diced
  • 2 leeks, thinly sliced
  • 1 lbs. Russet potato, skin removed and diced
  • Salt and pepper

In a medium sized pot add the corn cobs and any vegetable scraps left over from the dicing of the onion and leeks. Cover with water and bring to a simmer over medium low heat. 

In another medium sized pot or Dutch oven, heat the oil over medium heat. Add the onion, leeks, potatoes and a pinch of salt and pepper. Cook for about 30 minutes over medium low heat until the vegetables have broken down and are very soft. Add in 1 cup of the corn broth and the corn kernels (reserving some if you want to garnish). Cook for 10 minutes. 

Blend the corn mixture until smooth adding more corn broth as needed to reach desired consistency. Taste for salt and serve warm. 

Makes 4 servings.