- 1 tbs oil
- 1 leek, sliced
- 2 celery stick, sliced
- 3 potatoes, peeled and chopped
- 4 cobs corn, kernels removed
- 5 cups vegetable stock
- 1 cup So Good™ Almond Milk Unsweetened
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blte6e81e77a9f705f9/635fcaf52737644d8df9c8e6/Potato-Corn-Soup-(with-bread).jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Potato and fresh corn soup
Serves: 6
Prep: 30
Cook: 30
Ingredients
Method
- Heat oil in a heavy based saucepan. Saute leek and celery for 5 minutes.
- Add potato, corn, stock. Bring to boil and the reduce heat and simmer for 15 minutes or until potato is cooked.
- Add So Good™ Almond Milk Unsweetened. Cool slightly.
- Use a stick blender to blend mixture until potato is smooth.
Tips
- Create a Mexican meal by topping with salsa, sour cream and coriander and serving with corn chips