Creamy pureed potatoes give this light, wholesome soup extra body.

• 1 tablespoon oil or ½ cup vegetable broth, for sautéing
•  8 cups vegetable broth
•  1 medium onion, diced
• 1 leek or shallot, chopped
• 2 celery stalks, diced
•  1 teaspoon garlic, minced (optional or to taste)
•  6 cups potatoes, chopped
•  1 cup frozen corn
• 2½ cup of red bell pepper, diced or 1 jar of pimientos, drained
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons chives, chopped
• 1 mild Pablano pepper, finely diced or ½ teaspoon red pepper flakes
•  ¼ teaspoon white pepper
•  1 teaspoon salt
•  Garlic or herbed croutons (page 270), for garnish

In soup pot, sauté onion, leek, celery and garlic in ½ cup of vegetable broth or oil until tender. Add potatoes, corn, red bell pepper and salt and cook for 5 minutes more.  Pour in vegetable broth and bring to boil. Cook until potatoes are tender when they can be pierced easily with a fork. If the mixture is too thick, add more vegetable broth or water. For a thicker soup, either blend half of the soup in a food processor and pulse a couple of times, or use an immersion blender directly in pot until the desired consistency is achieved.  Add the fresh parsley, chives, diced pepper (or red pepper flakes), and white pepper to the soup. Taste and adjust salt. Simmer until ready to serve. Garnish with garlic or herbed croutons.

Hint:

If using salted vegetable broth in a recipe, always adjust the amount of added salt that is called for.