Ingredients
1 tablespoon olive oil or unsalted butter
1 large leek, pale green and white parts only, cleaned and diced
1 rib celery, finely diced
2 shallots, minced
1 clove garlic, minced
3 cups vegetable stock (aseptically packaged is preferred)
2 cups plain soymilk
2 cups fresh or frozen corn kernels
2 medium sized potatoes, peeled and finely diced
1 bay leaf
1/2 teaspoon fresh thyme
1 teaspoon sea salt
1/2 red bell pepper, seeded and finely diced
Freshly ground black pepper
1 to 2 tablespoons chopped chives
Cooked crumbled bacon for garnish (optional)
Directions
Heat the oil in a heavy stockpot or Dutch oven over medium heat. Add the leeks, celery, shallots, and garlic and cook over medium heat for 3 to 4 minutes. Add the vegetable stock, soymilk, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer for 5 to 7 minutes or until potatoes are tender.
Remove 1 cup of the vegetables and 1/2 cup of the broth. Puree until smooth in a blender and return to the pot. Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper and garnish with chopped chives and optional bacon.
