Serving: 4 people
1 bunch leek
2 ribs celery
6 fingerling potatoes
2 cups shaved corn
1/2 chopped yellow onions
1/2 cup shredded carrots
5 cups vegetable stock or water
1/2 cup heavy whipping cream
1.5 Tbs fresh lime juice
salt and pepper to taste
slice the leeks and the celery, add some oil to a deep pan and cook for about 20 minutes. Slice the potatoes and add them to the pan along with the chopped onions and shredded carrots. Add the vegetable stock or water until the ingredients are fully covered in liquid.
Cook for about 30 minutes or until the potatoes are cooked. Add more water or vegetable stock if needed. Add salt and pepper.
Pour everything in a blender and blend well.
After everything is blended really well, pour the soup back in a pot and add the cream and lime juice. Let it cook for another 10 minutes. Add water depending on how you like the consistency of the soup to be and enjoy.