This is one of my favorite soups and it’s pretty easy to make from scratch. I’m going to attempt to share this as an actual recipe although it’s usually something I make without measuring anything. There are so many variations of this, too, so feel free to change it up. You really can’t go wrong unless you add something crazy like vanilla extract or cinnamon. But I’m sure you wouldn’t do that, right?

1. I started with 3 largish leeks. If I had thought about posting this before I started I would’ve taken a photo. Oh well. Anyway, I cut off the dark green tops leaving only the white and very light green parts.

2. Then I split them lengthwise and cut them into 1/2 inches pieces. If you’ve ever used leeks before you know how dirty they are.

3. I washed the chopped pieces in a colander after soaking them in warm water for a few minutes and breaking them apart.

(Oh my gosh, I’m eating this while I’m typing and it’s SO good!)

4. I heated about 1 1/2 Tbs unsalted butter in a large pot on medium-low and added the drained leeks.

5. While those started to cook down, I chopped 1 large celery stalk and minced 6 cloves of garlic which I also added to the pot.

6. Then, I peeled and cubed 3 medium Russet potatoes and soaked them in cold water until the other stuff got nice and soft. I like to cut the potatoes in fairly large chunks so they hold their shape better in the end, but that’s totally up to you.

7. Next, I added 1 c. frozen corn to the pot and 1 14.5oz can Swanson chicken broth with less sodium (I think it’s 33% less, but I’m too busy eating and typing to get up and check).  You could also use vegetable broth to make this vegetarian. The broth just covered the veggies. Look, here’s a photo!

8. Once the concoction heated through I added the drained potatoes and enough water to cover them. Trust me, the other stuff is in there. It’s just hiding under the potatoes.

9. After turning up the heat to medium-high and bringing the pot to almost a boil, I covered it with the lid and turned the heat back down to medium-low. It took 10 minutes of simmering for the potatoes to become nice and soft without falling apart, but that time will vary depending on the size of the chunks so check them every few minutes so they don’t overcook.

10. Now for the creaminess. There are many ways to achieve this including heavy cream, half and half, fat-free half and half, evaporated milk, soy milk (not the kind with vanilla!), or cashew milk (the last two are great if you want to go vegan – you’d just sub olive oil for the butter). I chose to use cream cheese because that’s what we had on hand. You can’t just drop the cream cheese in, though, or you’ll end up with little blobs which is not what we’re going for. I scooped out 1 cup of the soup including some broth and some veggies and blended it with another 1 c water, about 4oz cream cheese and about 2 tsp cornstarch which I added to thicken it a bit and still keep most of the chunks.

11. After adding the blended mixture back to the pot I let it simmer a few more minutes. At this point, you can decide to leave it as is or blend more of the veggies to make a thicker soup with fewer chunks.

12. Finally, I seasoned it with salt and pepper and since I still had some, chopped fresh sage leaves.

I sprinkled on more black pepper once it was in the bowl. Cayenne or paprika would be good, too. YUMM!!!!!!

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