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“From our local paper”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a heavy stockpot or Dutch oven over medium heat.
  2. Add leek, celery, shallots and garlic and cook over medium heat 3 to 4 minutes.
  3. Add vegetable broth, soymilk, corn, potatoes, bay leaf, thyme and salt.
  4. Bring to boil and simmer 5 to 7 minutes or until potatoes are tender.
  5. Transfer 1 cup vegetables and 1/2 cup broth to food processor or blender and puree until smooth.
  6. Return to pot.
  7. Add bell pepper and simmer another 2 minutes.
  8. Season with pepper to taste and garnish with chopped chives.

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