Vegan Potato Corn Soup

First, let me tell you about this soup.

It's completely non-dairy, and yet very creamy and delicious. It's got garlic and dill and chunks of yukon gold potatoes. I used corn from the freezer that I took straight off the cob a few summers ago. Obviously, it was very good. A nice hearty winter bowl of comfort. Make it thicker if you need a tighter hug.

Now, do you know how hard it is to photograph white soup with white and yellow chunks in it? Hard. I tried to contrast with one of  my blue bowls {only four left from our wedding registry...} but still. I have a lot to learn and not much to work with. Maybe Goodwill will be kind to me and I'll find some cool photo props for my food. :)

Vegan Potato Corn Soup
shared by a friend
1 onion, diced
1 tbsp vegetable or coconut oil
3 garlic cloves, minced
5 potatoes, peeled and cubed
2 tsp salt
1 tsp dill weed
1 1/2 tbsp McKay's chicken seasoning
4 cups water
4 cups corn
1 can coconut milk {I use Trader Joes Coconut Cream now, with just a bit of water to thin -- soo good!}

In a large saucepan, saute onion and garlic in oil for 3-5 minutes. Add cubed potatoes and continue to saute for a few minutes. Add salt and dill weed, then chicken seasoning mixed with water. Add corn and coconut milk and bring to a boil, then simmer for 45 minutes or until potatoes are cooked.