2 medium red potatoes 375 ml water 1 1/2 cup 25 ml butter or canola oil 2 tbsp 375 ml onion, chopped 1 1/2 cup 7 ml salt 1 1/2 tsp 1 stalk celery, diced 1 red bell pepper, chopped 1.25 L fresh corn 5 cup fresh black pepper to taste 1 ml dried thyme 1/4 tsp 2 ml dried basil 1/2 tsp 250 ml milk 1 cup
Scrub or peel potatoes; cut into small dice. Place in small saucepan with water. Bring to a boil, lower heat to a simmer, cover and cook until tender but not mushy; set aside.
Meanwhile, melt butter or heat the oil in a soup pot or dutch oven. Add onion and salt, cook over medium-low heat, stirring. After 5 minutes, add celery and keep cooking. About 5 minutes later, add cooked potatoes with liquid, pepper, corn, black pepper and herbs. Stir well and cover. Reduce heat and let it cook about 5 minutes more.
Use a blender or food processor to puree about half the soup. Return this to the pot. Stir in milk about 10 minutes before serving. Heat the soup gently - don't cook it any further.