Yield
6 servings (serving size: 1 1/3 cups)

This soup ends up being a good source of three blood pressure-lowering minerals since the milk adds calcium and the potatoes deliver a dose of potassium, as well as magnesium.

How to Make It

Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.

Chef's Notes

Serve with hot sauce.

Ratings & Reviews

pkehnpalumbo's Review

winegirl308
December 15, 2013
N/A

bjane1's Review

vivaciousvicki
November 17, 2013
Great comfort soup on a cold, rainy night! Garlic and hot pepper flakes added to the flavor. I used plain soy milk since we are avoiding dairy and water sauted the veggies rather than using the oil and butter to reduce fat calories.

phdlovesfood14's Review

nimrod711
May 10, 2013
N/A

jwhizzz's Review

FHughes
January 13, 2013
Outstanding -- with modifications. First, this recipe needs some spice. I included two cloves of garlic and half an onion from the start. Also, food processing definitely speeds up preparation of ingredients, so I recommend that as well. AND you'll get a creamier texture. I don't have fresh corn, so I used canned creamed corn and kernel corn. Honestly, I would just recommend using two cans of the creamed corn -- it's tasty. I subbed baking potatoes. I added bay leaf, lots of salt, a few jigs of bitters and worcestershire, red pepper flakes, black pepper, and cayenne. I added more potato and water than the recipe called for since I had more veggies. Now it's almost done and the flavor is right on!

JansBistro's Review

ChicagoDJ
November 08, 2012
This is such a versatile recipe. I thickened the soup up by pureeing 2 cups and adding it back to the pot. Smoked paprika also makes a nice flavour. I'm wondering if it would add flavour if I included a bay leaf next time. Seafood would also make a nice addition. I'm wondering if this would work in the crockpot.

ChicagoDJ's Review

RainbowDelish
October 13, 2012
I've been making this one for a while and it is always a big hit for Sunday football in Chicago! I add fresh garlic for a little more flavor and always top with sharp cheddar. I also tried it with fresh sweet corn this time - what a difference! To thicken it up a bit - just before soup is done put a few cups into a blender to blend the potatoes then return to pot. Makes it rich and creamy but you still have lots of potato chunks left.

RainbowDelish's Review

cholasu
September 24, 2012
This is a family favorite! I included this recipe in my new weekly menu planning blog, rainbowdelicious.com with a link back to this page. Thank you!

Workinit's Review

bjane1
February 16, 2012
A good winter weekend lunch recipe. If you use fresh corn, you may want to saute it for a few mintues with the other vegetables. The fresh corn I had was a bit too "crunchy" in the soup. I think a little chopped bacon would be good on top. This was my first time cooking with leeks, and I can't wait to use them again.

jess20's Review

jess20
August 14, 2011
Solid recipe. I used Chilies in lieu of red bell. I only had 1% milk so I and added about 1/4 C cheddar cheese, it was just enough to add a touch more creaminess.

EllenDeller's Review

pjbeasley
March 25, 2011
This is a superb soup with a few changes to intensify the flavor. I used 2% milk and russet potatoes, some Anaheim pepper along with red bell, a good heaping teaspoon of smoked paprika, and an all-natural chicken bouillon base instead of salt. Simmered without a lid and served with cheese toast and a simple green salad with orange slices and viniagrette.