Spicy Corn and Potato Soup
If you’re looking for an awesome, spicy, hearty, vegetarian (or vegan) soup… this is it. This is a very chunky soup! First, here is what you’ll need:
2 cans of corn
1 jumbo onion (or 2 smaller ones)
1 large bell pepper (red or green)
2-5 jalapeño peppers
25 small potatoes (or 5 yukon gold, russet, etc)
1 carton (4 cups) vegetable broth
3 tbsp butter (or oil, or earth balance)
3 tbsp flour
2 cups half & half (or a thick cashew milk)
1.) Chop the onion(s) and fry them in the butter (or other oily substance) in your soup pot until they are somewhat transparent. About 10 mins.
2.) Add the flour, stir in well, cook for 2-3 minutes.
3.) Chop the potatoes. Add the vegetable broth and potatoes to the pot. Bring to a boil and boil for 10 mins. I like to use the potatoes with thinner skins like the yukon golds, but any potatoes will be fine.
4.) Chop the bell pepper and jalapeños. Five makes a very spicy soup, you may prefer to use less jalapeños. Drain the corn. Add the pepper, jalapeño, corn, and half & half (or cashew milk) to the pot. Keep at a low boil for 10 mins.