Recipe: Corn, Potato and Vegetable Soup

I have been making this recipe for almost ten years. It is best during corn season when it is so sweet and fresh. This recipe originates from Cooking Matters (formerly known as Operation Frontline) by a Chef named Wayne Ludvigson in Seattle. It freezes well in glass jars and can be reheated for an easy nutritious lunch.

Ingredients

  • 1 Tablespoon oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 1 leek, diced
  • 4 cloves garlic, minced
  • 1 green or red pepper, diced
  • 45 oz. broth (about 6 cups)
  • 2 potatoes, diced (about 1/2 lb)
  • 1 3/4 cups corn – fresh, canned or frozen
  • 1 bunch scallions, sliced
  • salt & pepper

Instructions

Saute celery, onion, leek and garlic in soup pot with oil until tender.

Add pepper and saute 2 more minutes.

Add broth and bring to a simmer.

Add potatoes and corn and simmer until tender, about 20 min.

Season with salt, pepper and garnish with scallions.

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