This is an example of a creamy soup that contains absolutely no dairy — not even a dairy substitute.  The secret is in the stirring.

1 Tablespoon Vegetable Oil
2 cups diced white onions
1 1/2 cups diced celery
1/2 cup diced carrot
3/4 cup diced bell pepper (red, green, or yellow)
4 cups peeled and cubed potatoes (1/2 inch cubes or smaller)
1/4 teaspoon ground sage
8 cups water ( or enough water to cover vegetables by 1/2 inch)
2 Tablespoons light miso or powdered vegetable broth
3 cups fresh or frozen corn kernels
3 Tablespoons minced green onions

1.  Measure oil into a large soup pot.  Add onions, celery, carrot and pepper.  Saute until vegetables begin to soften, 3 to 4 minutes.  Add potatoes and sage.  Mix well and saute an additional 3 minutes.

2.  Add water, bring to a boil, cover, and simmer over medium-low heat for 10-15 minutes, or until potatoes are tender but not mushy.

3.  Remove 1/2 cup of broth and dissolve miso into it.  Add to soup and mix well.  Cook soup an additional minute, stirring continuously.

4.  Remove 1/3 of soup with lots of vegetables in it and set aside.  Blend remaining 2/3 of the soup until smooth with hand blender or food processor.  Stir in reserved soup, corn, and green onion.

5.  Bring soup to a low boil, stirring frequently, and simmer for 10 minutes on low heat, continuing to stir so soup does not stick to the bottom.

Serves 8