Contributed by (Recipe adapted from “Recipe Source” at www.recipesource.com)

Ingredients

1 C sliced Leek or onion
1 C sliced Carrot
1 Potato cubed
1 C Vegetable broth
2 C Milk (dairy or non)
1 C Corn kernels
2 Tbs chopped Parsley
Salt and pepper to taste

Instructions

In medium saucepan, combine leek, carrot and potato with broth. Cover and simmer 10 minutes or until vegetables are tender. Puree then add milk and corn. Heat without boiling, to serving temperature. Season to taste with salt and pepper. Serve sprinkled with parsley.

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