Ingredients: 3 medium potatoes, cut into 1/2" cubes
1 medium onion, chopped
2 cups 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 cup Soy Milk
Directions:
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 (15-20 minutes).
Remove pan from heat and stir in the corn. Put two cups of the mixture into a blender container and briefly purée. (Do not overblend or potatoes will become gummy.) Return the puréed mixture to the pot.
Stir the Soy Milk into the pot and heat through. Taste to adjust seasonings and serve.
Yield: 5 servings
Serving size: 1 cup
Per serving: 155 calories, 1 g total fat (0.2 g sat fat), 5 g pro, 33 g carb, 2.5 g fiber, 594 mg sodium, 0 mg cholesterol
Exchanges: 2 starch
