Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      oil
   2      teaspoons     sherry
   1      cup           onion  -- chopped
   1      cup           carrot  -- sliced
   2      stalks        celery  -- sliced
   2      cups          red potatoes  -- cubed
   1                    bay leaf
   1      cup           vegetable broth
   1      cup           skim milk
   1      cup           corn kernels
                        cayenne to taste
                        plain yogurt for garnish (optional)

Preparation:

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes and stock. Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender. Add milk and corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fin