3 medium-sized potatoes, cut into 1/2" cubes
1 medium onion, chopped
2 cups chicken broth
2 teaspoon dried parsley
1 teaspoon thyme
1 bay leaf
1/8 tsp black pepper to taste
2 cups frozen corn kernels
1 cup skim milk
In a medium-sized saucepan, combine the potatoes (well scrubbed, but unpeeled if you prefer), onion, broth, parsley 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 the corn. Put two cups of the mixture into a blender and briefly puree. (Do not overblend or potatoes will become gummy.) Return the pureed mixture to the pot.
Stir the milk into the pot and heat through. Taste to adjust seasonings and serve.