1 large onion, coarsely chopped
1 clove garlic, minced
1 bell pepper, coarsely chopped
1/2 c. chopped celery
1 tbsp. olive oil
6 medium potatoes, diced
2 c. vegetable stock
2 1/2 c. frozen or fresh corn kernels
2 c. milk
1/2 tsp. dried sage
1/2 tsp dried rosemary
1/2 tsp. dried basil
salt and pepper to taste

Sauté the onion, garlic, green pepper and celery in olive oil for 2 minutes; add potatoes and vegetable stock and simmer over low heat until potatoes are tender. Add corn kernels, milk and herbs; simmer for an additional 5 minutes. Season with salt and pepper.