Directions: In a large soup pot heat the oil and butter. saute the leeks for 3 minutes until slightly tender. Add the bell pepper and potatoes and cook for 5 minutes. Add the chicken stock, thyme and bay leaf. Bring to a boil then reduce the heat to a simmer and cook 20-30 minutes, or until potatoes are tender. Remove about three quarters of the potatoes and puree in a blender with the milk. Return the mixture to the pot and add the corn and parsley. Season to taste and allow to simmer for about ten minutes more before serving.
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|Serving Size: 1 Serving (2877g)|
|Recipe Makes: 1|
|Calories from Fat: 361 (21%)|
|Amt Per Serving||% DV|
|Total Fat 40.1g||53 %|
|Saturated Fat 14.2g||71 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 78.6mg||24 %|
|Sodium 2258.8mg||78 %|
|Potassium 6384.7mg||168 %|
|Total Carbohydrate 276g||81 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 246.4g|
|Protein 66.1g||94 %|
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Calories per serving: 1690
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