dairy-free, quick corn soup

2-3 large cans of corn, liquid drained
2 medium red potatoes (or whichever kind you like!), small dice
1 onion, diced
salt
black pepper
mixed herbs and/or parsley
2 bay leaves
minced garlic (i used 2 heaping teaspoons)

in a large pot, saute the onion and potatoes until soft. add in 2/3 of the corn and the bay leaves. add salt, pepper, herbs/parsley, and garlic to taste. cook until the potatoes and onion are soft, but not breaking down.

carefully remove 1/2 of the soup liquid and solids and puree in a blender or food processor. add the puree back to the remaining soup. add the corn that had been set aside.

continue cooking until soup has thickened slightly.