1 large onion, chopped
1 tbsp olive oil
2 quarts vegetable stock
2 lbs potatoes, peeled and diced
2 cups fresh or frozen corn
Fresh chopped parsley
Dash Cayenne pepper
salt and pepper
Diced red & green peppers (a bit of jalapeno peppers if available)

In a 4 quart pot, heat olive oil and saute onions until slightly browned. Add vegetable stock and potatoes and heat to boiling. Cook until potatoes are soft. Using a blender or food processor, puree 1/2 the stock with 1/2 the potatoes and add mixture back into the soup pot. Add corn & peppers and cook uncovered for another 20 minutes on medium heat. Last, add chopped parsley and season to taste with salt & pepper.