Cover, bring to boil and cook over medium heat for 10-15 minutes, or until potato is tender.
Add milk and corn then simmer for 3 minutes or until corn is tender.
Discard bay leaf.
Puree 1 cup soup in blender, then return to pot and season with cayenne.
If desired, garnish with yogurt.
Note: Go easy on the cayenne; the first time I made this I overdid it!
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