· 10 potatoes, medium
· 1 onion, medium
· 4 leeks
· 4 carrots
· 4 stalks celery, including inner leaves
· 1 red bell pepper
· 1⁄2 pound baby bella mushrooms
· 1-3 cloves garlic (depending on taste)
· 2 cups roasted corn
· 1 quart rice milk
· 3-4 tablespoons olive oil
· 1 teaspoon sea salt
· 1-1⁄2 teaspoons black pepper ground
· 1 teaspoon Mrs Dash Table Blend
· 1⁄2 teaspoon rosemary, ground
· 2 tablespoons thyme, dried
· 2 tablespoons parsley, dried
· 1⁄2 teaspoon marjoram, dried
· 1⁄2 teaspoon smoked paprika
Cut the leeks in half lengthwise.
Dice the potatoes and put them in the steamer to begin cooking.
Chop the onion and mushrooms. Mince the garlic. Use a grater to shred the carrots. Slice the leeks and celery into fine slices.
Dice the red pepper and set it aside along with the corn and milk.
Heat the oil in the stock pot over medium heat. When it begins to shimmer, add the onions, mushrooms, garlic, carrots, celery and leeks. Stir. Sweat, but do not fry them.
Add all of the seasonings, except the parsley, to the pot about half way through.
The potatoes should be much softer at this point, although not quite cooked through. Add them to the pot and mix well.
Add 1 quart of water, or more, so the level is just below the top. Simmer for 1 hour, or until you can crush the potatoes with a fork. Stir occasionally, making sure to scrape the bottom of the pot so nothing burns. If it gets too dry, add a little more water.
Use a potato masher to coarsely mash the mixture.
Add the milk, parsley, corn and red bell pepper. Mix well and simmer for 15 minutes, stirring often to keep the milk from scorching. Adjust seasoning as necessary.
This soup freezes well.