Total Calories: 198
Yield: 11 cups
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.
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