Corn and Potato Soup

Ingredients:

2 Cloves Garlic - minced
1 Med. Onion - diced 
6 Red Bliss Potatoes - Peeled and diced
1 Large Can Yellow Corn
2-4 Diced carrots 
Vegetable Stock - 1-2 Cartons depending on your preference
Olive Oil
Basil
Oregano
Parsley
Marjoram
Curry Powder
Almond Milk (optional)

Directions:

Heat oil in pan - saute the garlic and onion until the color begins to change.
Add carrots and spices. 
Add in potatoes and corn and stir. Add more spice as desired. I tend to add it twice, once to coat the onions and garlic for a base flavor and then as I add the corn and potatoes to make sure everything gets a good coat. 
Add in vegetable stock and cook on high until potatoes begin to soften. 
Turn to a simmer and cook for 30-45 minutes, stirring occasionally. 
Divide soup in half - put half through the blender then add it back into the pot. Cook for another 10-15 minutes. 
Check for taste, add salt and pepper and ENJOY!