Directions

• Step 1

  Heat the olive oil in a soup pot over medium heat. Add the leeks, celery, shallots and garlic and cook for 3-4 minutes.

• Step 2

  Add the Silk, vegetable stock, corn kernels, potatoes, bay leaf, thyme and salt. Bring to a boil and simmer until potatoes are tender, 5-7 minutes.

• Step 3

  Remove 1 cup of the vegetables and 1/2 cup of the liquid. Puree until smooth and return to the pot.

• Step 4

  Add the bell pepper and simmer another 2 minutes. Season to taste with freshly ground black pepper.

• Step 5

  Garnish each serving with chopped chives or tarragon.