Potato & Corn Soup

2 large cubes veggie bouillon
4 cups water
1 med yellow onion diced
4 celery stalks1/2 slices
4 small carrots 1/2 slices
1 1/2 large garlic cloves minced
8 or so baby Yukon potatoes (or any small boiling potato) halved
1 can corn
olive oil
1 bay leaf
1/2 tsp or so cumin
salt and pepper

In a large soup pot, warm a swirl of olive oil on med heat. Add onions and garlic, cook until onions are translucent, stirring occasionally. Add potatoes, carrots, celery, salt, pepper and cook for about 5 minutes. Boil 4 cups of water and add to bouillon in a separate bowl and dissolve. Add bouillon water to soup pot along with bay leaf and cumin. Bring to a boil, reduce to a simmer. Add corn, cover and cook until potatoes are just tender.

via BRITT