Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 1/2 ribs celery, diced
• 3 pounds Yukon Gold potatoes, peeled and diced
• 1 (16 ounce) package frozen sweet corn
• 1 cube vegetable bouillon (such as Rapunzel®)
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 2 tablespoons whole wheat pastry flour
• 2 1/2 cups unsweetened almond milk
• 1 1/2 cups chicken stock

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Instructions

1. Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
2. Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.