Corn and Potato Soup

• 1 tablespoon canola oil or 1 tablespoon olive oil
• 1 stalk celery, diced
• 1 white onions or 1 yellow onion, diced
• 1 leek, diced
• 4 garlic cloves, minced
• 1 green peppers or 1 red pepper, diced
• 45 ounces vegetable broth (about 6 cups or 3 15oz cans)
• 2 potatoes, peeled and diced (about 1/2 pound)
• 1 34 cups canned corn (10 to 12oz cans) or 1 34 cups frozen corn (10 to 12oz cans)
• 1 bunch scallion, sliced
• salt
• pepper
• 12 cup croutons (optional) or 12 cup cracker (optional)

1. Saute celery, onion, leek, and garlic in a soup pot with oil until tender.
2. Add pepper and saute for 2 more minutes.
3. Add broth and bring to a simmer.
4. Add potatoes and corn and simmer until tender about 20 minutes.
5. Season with salt and pepper and garnish with scallions (crackers or croutons if using).

canola oil, celery, white onions, garlic, green peppers, vegetable broth, potatoes, corn, scallion, salt, pepper, croutons

Taken from www.food.com/recipe/corn-and-potato-soup-263176 (may not work)