Any pretty little potatoes will do.
I like the bite of mustard greens, but any greens are fine.
With a base of butter, vidalia onions and leeks, I diced small potatoes and sauteed the lot. After adding water the soup was boiled until the potatoes were almost cooked.
I added fresh mustard greens and kale.
Corn on the cob is often pricey, so I settled for adding a can of corn kernals found on sale at Bells for 0.25ea. If fresh corn is available use two cobs.
Add 2-3 veggie bouillon cubes. Add water as needed to just cover the mix. Cook another 5 minutes. If fresh corn is used, it will take a little longer to allow the corn to cook.
Add 1-1&1/2 cp milk. Warm and serve.