Add everything, except the corn, non-dairy milk and flour, to a large soup pot
Cover and bring to a low boil. Cook until potatoes and carrots have softened, about 15 minutes.
Remove the bay leaf then blend* about 1/4 of the soup using an immersion blender or standard blender.
Whisk the flour into 1/4 cup non-dairy milk.
Add the flour/milk mix, remaining 3/4 cup non-dairy milk and corn to the soup.
Return to a low boil for another 5 minutes to thicken. Stir occasionally to keep the potatoes from sticking.
Serve topped with fresh green onions and fresh ground pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2687g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 17 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 4.9mg||2 %|
|Sodium 4251.9mg||147 %|
|Potassium 6654.9mg||175 %|
|Total Carbohydrate 301.1g||89 %|
|Dietary Fiber 33.8g||135 %|
|Sugars, other 267.4g|
|Protein 40.7g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1357
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