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Idaho Potato, Leek And Corn Soup

List of Ingredients




3 tablespoons Extra Virgin Olive Oil
3 leeks, washed and chopped, green stems removed
1 1/2 pounds potatoes, peeled and diced
2 cups vegetable broth
2 cups water
3 tablespoons heavy cream or whole milk (optional)
1 1/2 cups cooked frozen corn kernel
salt and freshly ground black pepper
2 tablespoons chopped parsley






Recipe




Heat olive oil in a pot, and add the leeks and potatoes. Sauté over very low heat, covered, for 15 minutes, stirring often to keep the vegetables from browning or sticking to
the pan. Add stock and water, and simmer, covered, until the potatoes are soft, for about 10 minutes. Using a hand blender, or a food processor, puree the soup. Stir in
the cream or milk and the cooked corn kernels. Season with salt and pepper to taste, and serve sprinkled with parsley. Serves 4.