Ingredients
- 1 bay leaf
- 2 cups potatoes-cubed (red)
- 1 cup skim milk
- 1 cup vegetable broth
- 1 cup carrot (sliced)
- 1 cup corn kernels
- 1 cup onion (chopped)
- 2 teaspoons sherry
- 1 teaspoon oil
- 2 slices stalks celery (sliced)
- some yogurt for
Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine.
