INGREDIENTS
2 tbsp
butter
1 cup
sliced leeks (or yellow onion)
1 cup
diced celery
1 cup
diced carrots
1 cup
diced potatoes (no need to peel)
2 cloves
garlic, minced
4 cups
vegetable stock
1
bay leaf
1/2 cup
milk (I used 2%)
1/2 cup
half-and-half
1 cup
grated cheddar cheese
1 cup
diced bell pepper
1 cup
diced zucchini
1 cup
diced roma tomatoes
1 cup
fresh corn kernels removed from cob
1/4 cup
chopped fresh parsley
salt and pepper