Ingredients

• 3 medium potatoes, cut into 1/2" cubes
• 1 medium onion, chopped
• 2 c. water
• 1 tsp bouillon powder
• 2 tsp dried parsley flakes
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 can (14.5 oz) cream-style corn
• 1 c. soy milk

Directions

1. In a medium saucepan combine the potatoes (well-scrubbed, but unpeeled if you prefer), onion, water, bouillon, parsley, salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender (15 to 20 minutes).
2. Remove pan from heat and stir in the corn. Put two cups of the mixture into a blender and briefly puree. (Do not overblend or potatoes will become gummy.) Return the pureed mixture to the pot.
3. Stir he soy milk into the pot and heat through. Taste to adjust seasonings and serve.

Yield

5 servings. Serving size: 1cup

Nutrition Information (per serving)

• 155 Calories
• 5g Protein
• 1g Fat (0.2g Sat. Fat)
• 33g Carbohydrates
• 0mg Cholesterol
• 2.5g Fiber
• 594g Sodium

Exchanges: 2 starch