Serves: 5
Total Calories: 198
Yield: 11 cups

5 cups chopped potatoes
4 cups water
1 red bell pepper (or any color) chopped
1 onion chopped
1 teaspoon olive oil
4 cups corn (frozen, fresh, or canned)
2 cups nondairy milk
1/2 cup chopped fresh parsley
1 teaspoon salt
1/8 teaspoon black pepper

In a soup pot, cook the potatoes in the water for 5-10 minutes until they are soft. Then blend them in your food processor or blender, and pour the creamy liquid back into the soup pot.

In a skillet, sauté the bell pepper and onion in the oil until they are soft and start to brown. Add them to the creamy potato soup base. If you’re using frozen or fresh corn, add it to the skillet of sauteed vegetables, and cook the corn briefly before adding it to the blended potato soup base.

Add the corn (if you didn’t add it to the sauteed vegetables), nondairy milk, parsley, salt, and black pepper to the soup pot. Gradually return the soup to a slow boil, stirring often so it won’t stick to the bottom of the pot. Simmer for several minutes. Don’t sustain a rolling boil, or the milk may separate. Remove from the heat and cover until ready to serve.

Nutritional Facts:

Serves: 5
Total Calories: 198
Calories from Fat: 24

More Recipes from the Soup's On! Cookbook:
Asparagus Soup
Butternut Soup
Carrot Tarragon Soup
Corn Chowder
Cream of Leek with Fennel Soup
Creamy Mushroom Soup Deluxe
Easy Cream of Broccoli Soup
Orange Beet Soup
Spicy Roots Soup
Triple Onion Soup