Jessie's Recipe of the Week: Plant-based Creamy Corn and Potato Soup

In case you haven’t noticed, it’s already mid-July. Can you believe it? We can’t either.

In honor of the summer season, this week Jessie is bringing to you a vegetarian, oatmilk-friendly recipe that uses an in-season ingredient — corn! She’s making a warm creamy corn and potato soup recipe perfect for breezy summertime nights. Sound interesting? Follow Jessie along in the kitchen to make your own!

Serving size:

3 servings

What you'll need:


  • Large saucepan
  • Saucepan lid
  • Blender


  • 2-3 tablespoons olive oil
  • ½ large white onion
  • 2 cloves garlic
  • 4 small red potatoes
  • A pinch of sea salt and ground black pepper
  • 2 ears corn (kernels sliced off)
  • 2 cups low sodium veggie broth
  • 2 sachets of Upright instant oatmilk, original
  • 2 cups of water (for oatmilk)
  • 2-3 stalks green onions
  • 1-2 tablespoon nutritional yeast (optional – used to create a cheesy taste!)


    1. Add olive oil, onion, and garlic into a large saucepan over medium heat. Sauté for 3-4 minutes

    2. Season potato with salt and pepper. Add into saucepan and cover to steam for 4-5 minutes

    3. Add most of the corn, leaving a little left for garnish

    4. Mix together water and Upright instant oatmilk

    5. Add veggie broth and oatmilk into saucepan

    6. Cover and bring to a low boil, reduce heat to low and cook 5-10 minutes or until potatoes are soft

    7. Add ¾ of the soup to a blender and blend until creamy and smooth (add nutritional yeast if desired)
    8. Transfer soup back to saucepan and bring to a simmer. Cook for at least 10 minutes to allow for soup to thicken

    9. Serve with chopped green onions, remaining corn, and black pepper sprinkled on top

    We hope you enjoyed this recipe! Stay tuned for next week’s blog post to see what Jessie is cooking up next!

    Recipe adapted from