Clean and bake 8 large potatoes.
After the potatoes have baked, leave these cool until you can handle by hand.
In a medium sized frying pan add 1 Tbsp. oil, onion, carrots, celery and minced garlic.
Saute all the vegetables for about 10 minutes.
In a small mixing bowl, mix together the broth, salt and pepper, potato starch and set aside.
After the potatoes are cool enough to handle, peel and cut them into cubes.
Place the cubed potatoes into a large sauce pan, stir in the corn, the milk alternative, the broth mixture and the sauteed vegetables with the remaining 1 Tbsp of olive oil.
Slowly cook the soup over medium heat until the carrots are tender and the soup thickens.
Once the soup is done, serve with a side of your favorite bread and/or crackers.
