Potato, Corn & Parsley Soup

Can of Creamed Sweet Corn (I use non-dairy kind) or fresh sweet corn right off the cob, along with 8-16 oz water

Cubed potatoes (canned or fresh—amount depends on however dense a soup you like)

Minced fresh parsley (to your liking)–dried parsley works, too

Sprinkle with pink Himalayan salt (a little goes a long way)

Bring to a boil and then simmer until potatoes are cooked/warm all the way through

Mmm-mmmmm! ENJOY!!

Serves 4-6, depending the size portion you choose

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