3 medium potatoes, cut into 1/2-inch cubes

1 medium onions, chopped

2 cups water

1 teaspoon vegetable bouillon granules

2 teaspoons dried parsley flakes

1/2 teaspoon salt

1/8 teaspoon pepper

14 1/2 ounces canned cream-style corn

1 cup soymilk

In a medium saucepan combine potatoes (peeled or unpeeled), onion, water, bouillon granules, parsley flakes, salt and pepper.   Bring to a boil, reduce heat and simmer until potatoes are tender (15-20 minutes).  Remove from heat & stir in the corn.  Put two cups of the mixture into a blender container and briefly puree. (not too much).  Add pureed mixture back to pot, along with soy milk and heat through.