|Prep time: 45 minutes||Cooking time: 30 minutes||Total time: 1 1/4 hours|
A great soup to make using a variety of localvore foods.
In a soup pot gently cook the sunflower oil, onion, leek, pepper, thyme, and bay leaf until the onions are translucent - about ten minutes. Add potatoes and cook for 1 to 2 minutes, stirring occasionally. Add vegetable stock and salt, bring to a boil and reduce to a simmer. Cook until potatoes are tender - about 25 minutes. Remove the bay leaf. To thicken the soup, puree about half of the potatoes with a potato masher or with a slotted spoon on the side of the pot. Add the corn kernels and cook for 5 minutes. Add the milk and heat through. Adjust seasoning. Serve and garnish with fresh herbs.
Have ready in advance 1 quart of homemade vegetable stock.