Ingredients:
4 large Yukon Gold potatoes, cut into 1/2-inch cubes, skin left on 1 large onion, chopped 2 cups water 1 teaspoon chicken or vegetable bouillon powder 2 teaspoons dried parsley 1/2 teaspoon salt 1/4 teaspoon pepper 14.5-ounce can cream style corn 14-ounce can whole kernel corn, drained 1 cup plain soymilk

Instructions:
In a medium saucepan, combine the potatoes, onion, water, bouillon, parsley, salt, and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender, about 15-20 minutes. Remove pan from heat and stir in both cans of corn. Put two cups of the mixture into a blender and briefly puree. Do not over blend, or potatoes will become gummy. Return the pureed mixture to the saucepan, stir in the soymilk and heat thoroughly. Adjust spices and seasonings to taste.