In a soup pot, cook the potatoes in water for 5 to 10 minutes until they are soft

Blend them in a food processor or blender along with 2 cups of reserved cooking water

Pour creamy liquid back into the soup pot

In a skillet, saute the bell pepper and onion in the oil until they are soft and start to brown

Add the soup base

Add corn to the skillet of sauteed vegetables

Cook briefly before adding it to the blended potato soup base

Add protein powder and soymilk mixture, parsley, salt, and pepper to the soup pot

Gradually return the soup to a slow boil, stirring often so it won't stick to the bottom of the pot

Simmer for several minutes

Don't sustain a rolling boil, or the milk may separate

Remove from the heat and cover until ready to serve.