2 small red potatoes with skin, chopped
2 cups water
2 tablespoons olive oil
1 clove garlic, minced
2 small patatos, diced
3 cups fresh corn kernels (or frozen)
3/4 cup kidney beans cooked
3/4 cup milk
Salt and pepper to taste
Directions: Cover with water and bring the potatoes slowly to a boil in a thick bottom pot. When they begin boiling lower the heat and cook for about fifteen minutes until soft and tender.
Take the potatoes out of the pot and put aside but save the water.
In a large pot heat the olive oil and throw in garlic and patato until the patatos are transparent. At this point add the corn and allow to continue cooking for about five more minutes.
Add beans and the potato water; allow to come to a boil.
Immediately reduce the heat to a simmer until the corn is tender.
While the corn is cooking place the potatoes and milk into a food processor or blender and liquefy. Pour into soup.
Salt and pepper to taste.
Makes about 1 liter of soup.