Sorry about the dark lighting...
All ready to start cooking! :)
20 oz. frozen corn
3 large yukon gold potatoes (or any kind you prefer), cut in small-med. chunks
1 medium onion, diced
4 cloves of garlic, minced
2 tbsp. extra virgin olive oil
2 cups non-dairy milk, (I used plain almond milk)
1/2 cup non-dairy creamer, (I used soy)
4 cups hot water mixed w/ 2 vegan bouillon cubes (I used Rapunzel brand)
sea salt, to taste
I used a 7 quart slow cooker set on high. Put your olive oil in first and then onions, garlic & potatoes; season with sea salt. Let cook for a few minutes before adding in rest of ingredients. This cooked for 2 1/2 hours on high (my slow cooker tends to cook hotter than most - just make sure your potatoes are nice and tender) and then I used an immersion blender and pureed 1/2 the soup. I let it cook for an additional 1/2 hour and reseasoned. You can add extra non-dairy creamer if it's not as creamy as you like. Enjoy!