5 medium potatoes. diced
3 cups vegetable broth or water
2 teaspoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 medium carrots, diced
2 stalks celery, diced
1 red pepper, diced
1 teaspoon salt and pepper
1 cup nondairy milk (I use soy)
2 1/2 cups frozen corn
1. Boil potatoes in vegetable broth or water until tender, set aside without draining.
2. In a medium pot, heat olive oil on medium-low heat and saute rest of ingredients except for the frozen corn and milk for about 5 minutes.
3. In blender, blend potatoes (reserve the liquid from the potatoes) and milk until smooth, pour into onion and vegetable mixture with frozen corn.
4. Stir until well mixed, add the reserved potato liquid to the pot, and cook for about 3 minutes on medium to low heat. Stir frequently. Yummy!