Corn & Roasted Red Pepper Soup

Last winter I was invited to a soup swap. Each attendee was required to bring 5 quarts of homemade soup labeled with ingredients. In exchange we each brought home 5 other types of soups which were prepared by the other attendees. A few people have asked me where my soup is for sale. Stay tuned, perhaps next winter PK will package it’s soups.
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour 20 minutes


Yield: 3 quarts
  • 2 T olive oil
  • 2 leeks, trimmed & split lengthwise
  • 4 T unsalted butter, (1/2 stick)
  • 1 yellow onion, diced
  • 4 celery ribs, diced
  • 6 cloves garlic , minced
  • 8 C chicken broth
  • 2 potatoes, yukon gold or russet, peeled & chopped
  • 2 C corn kernels
  • 3 red bell pepper, roasted, peeled, cored, seeded & chopped
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 2 T fresh thyme, chopped
  • 2 T fresh chives or parsley, chopped
  • 2 T fresh tarragon, chopped, for garnish
  • 1 package chicken sausage, sliced


Step 1

Soak the leeks in a bowl filled with cold water for 10 minutes. Rinse & drain. Slice into 1/4 inch rounds and set aside.

Step 2

Melt the butter in a large saucepan over medium-low heat and add the onion. Cook and stir about 15 minutes, until softened. Add the leeks and celery and cook and stir about 10 minutes longer, until the leeks have softened. Add the garlic and cook and stir about 2 minutes more.

Step 3

Add the broth and potatoes and bring to a low boil, reduce heat, and simmer, uncovered, about 30 minutes, until the potatoes are tender. Add 1 cup of the corn, the roasted red peppers, salt, black pepper & thyme. Simmer 15 minutes. Add the chives/parlsey.

Step 4

Remove about 4 cups of the mixture and puree until smooth. Add back into soup pot.

Step 5

Stir in remaining corn and chicken sausage.

Step 6

Garnish with chopped chives or tarragon.