Heat olive oil over medium-high heat. Sauté onions for 3 minutes. Stir in garlic and vegetable broth.
Bring to a boil and stir in cooked & mashed potatoes, salt, cayenne pepper, and nutmeg.
Add Libby's sweet corn, and stir well. Turn heat to a low boil and cook for 5 minutes.
Meanwhile, whisk together cold milk and cornstarch until no lumps remain.
Just before serving the soup, stir in the milk-cornstarch mixture and let cook for 2 minutes until soup thickens.
Serve in bowls, sprinkling with cheese, parsley, and/or green onions if desired. Enjoy!
Notes
*Keep the peel on the potatoes to keep the beneficial nutrients.
*Use leftover baked potatoes, chop and mash before adding to soup.
*To cook the potatoes, wash well and poke all over with a fork or knife. Microwave for 4-8 minutes, until a knife easily goes through the center. Chop and mash before adding to soup.
*Use 2%, whole, or non-dairy milk (unsweetened) if needed
*Makes 6 cups