1 tbsp. butter
1 c. leeks or onions, chopped
1 c. red or green bell pepper, diced
2 lbs. potatoes, diced (1/2 inch size)
3 c. chicken broth or bouillon
1 can cream of chicken soup
2 tsp. dried thyme or Italian seasonings
2 bay leaves (optional)
1 c. lowfat milk
1 pkg. frozen corn, thawed & drained
1/4 c. parsley, chopped
1/8 tsp. cayenne pepper

Melt butter in 3 quart measuring cup. Add leeks, peppers and microwave on high 3 minutes. Stir in potatoes, broth, thyme and bay leaves; cover and cook on high (microwave) 20 minutes. Remove and discard bay leaves. Remove 4 cups potatoes, cooked with slotted spoon and put in blender; add milk and puree until smooth. Return to dish. Stir in corn, parsley and cayenne; season with salt and pepper. Heat on high 3 minutes.

OPTIONAL: Cheddar cheese, crumbled bacon or meat of choice.