1 tbsp. butter
1 c. leaks or onions, chopped
1 c. green peppers, diced
1/4 c. parsley, chopped
1/8 tsp. pepper
2 lbs. (6 med.) potatoes, diced
3 c. chicken broth or bouillon
2 tsp. thyme leaves
2 bay leaves
1 c. milk
1 (10 oz.) pkg. frozen corn, thawed & drained

In microwave, melt butter in 3 quart bowl until melted. Add leaks and peppers. Microwave for 3 minutes. Stir in potatoes, thyme and bay leaves. Cook for 20 minutes on high. Remove and discard the leaves. Remove 4 cups cooked potatoes and puree in blender with the milk. Return to bowl. Stir in corn, parsley and pepper. Heat for 3 minutes. Serve with topping of Cheddar cheese or crumbs.