1 large leek, most of the green part cut off, washed well to remove sand, and cut into 1/4" half-rounds
1/2 medium red onion, coarsely chopped
2 Tbsp. margarine
3 medium boiling potatoes, peeled and cut in 1/2" dice (I used yellow finns)
2 cups light/mild vegetable broth
1 can (15 oz.) yellow (or white) corn, drained
1 can (15 oz.) white (or yellow) corn, drained
1 cup plain soy milk
1-2 tsp. salt
1/2 cup coarsely chopped fresh parsley
1 tsp. freshly ground black pepper
4-5 slices vegan bacon, cooked (optional)
Saute leek and onion in the margarine until just transparent. Add the potato and broth and bring to a gentle boil. Cook until potatoes are barely tender.
Meanwhile, puree the white corn with the soy milk until (mostly) smooth.
When the potatoes are cooked add the soymilk mixture along with the yellow corn, parsley, pepper, and salt to taste. Bring just to a simmer, and serve hot with crumbled bacon.