Smoky Corn and Potato Soup

This was very tasty, the entire family loved it.
I started with this recipe and then tweaked it a little.


  • Yellow onion, diced
  • Olive oil
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • 4 medium potatoes, (remove skin if russet), cubed, about 1/2-3/4″
  • 4 cups veggie broth
  • 1 cup plant milk
  • 2 tsp smoked paprika
  • 1 Tbls vegan Worcestershire sauce
  • 1 and 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 bay leaves
  • 1 box mushrooms of your choice (optional…or sub plant meat such as Beyond sausages)
  • 2 cups frozen or canned corn
  • 1 Tbls nutritional yeast
  • Chopped cilantro for taste and garnish (about 1/2 cup)
  • Vegan sour cream* for garnish


In a large pot, add a small plash of olive oil. Over medium heat (not high!) add onion. Sautee the onion for a few minutes until soft (this caramelizes the onion, bringing out the flavor). If needed, add a splash of water.

Add bell peppers and cook for a few more minutes. Add garlic and cook for 2 more minutes.

Add in veggie broth. I like using a veggie broth powder mix to 4 cups of hot water. Add in potatoes, plant milk, smoked paprika, Worcestershire sauce, salt, pepper, bay leaves, and mushrooms. Bring to a boil and then turn down to a simmer. You can cover or leave it uncovered. Simmer for at least 20 minutes.

Optional step if you want a more creamy soup. Remove about 2 cups of the soup and veggies and add it to a blender (always take care when blending hot liquids!..make sure you vent as you blend to avoid pressure build up). Or use an immersion blender and blend just a bit of the soup. For me, I like it without this step.

Remove bay leaves. Add corn, about 1/4 cup of the chopped cilantro, and the nutritional yeast. Stir and simmer for a minute or two to heat up the corn. TASTE and ADJUST salt, pepper.

Serve in bowls with some more cilantro and a dollop of sour cream. Perfect with some crusty bread or home made naan or flour tortillas.

*Sour Cream. I like using Tofuti Sour Cream because it saves me time, it tastes great, and I get it at my local grocers. Before it was locally available, I used to make my own sour cream. If you choose to make your own, it is pretty easy.

  • 1 cup raw cashews, soaked in water for at least one hour, or overnight, or at least 10 minutes in very hot water (not needed if you use a high speed blender).
  • 1 tablespoon freshly squeezed lemon juice
  • 1/3 cup water, more to thin
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 teaspoon sea salt

Blend all ingredients. If needed, add a little water… do not add too much! Taste and adjust salt.