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Ingredients
  • 1 Tablespoon extra virgin olive oil
  • 1 (120 g) small yellow onion, peeled, chopped
  • 2 each (520 g) medium russet potatoes, cut into large chunks
  • 2 cups (480 ml) vegetable stock
  • 3 (500 g) ears of corn, or 3 cup corn kernels, divided use, shucked, kernels removed
  • ½ cup (120 ml) soy milk, or milk
  • ½ teaspoon Kosher salt, optional
  • ½ teaspoon ground black pepper
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