3 lb Potatoes
4    Leeks
1 bn Soupgreens(1/2 carrot,1/2
Celery,1/2 Parsley Root )
1 1/2 c  Fresh Corn
Salt, Pepper to taste
2    Bay leaves
1 ts Hot Paprika
2 tb Heavy Creme

1.Peel potatoes,cut in bite sized pieces.Clean and peel and cut the
soupgreens in the same way. 2. Put all in a big pot and fill up with water
until all is covered;add the bayleaf and salt and pepper. Cook until
potatoes are done. 3.In the meantime wash and cut leeks into small rings.
4.When potatoes are done, take half of them out of pot,put aside. Remove
bayleaves.Puree all in the pot with a handmixer,Add the creme.It should be
a creamy soup, if it is to thin add some more of the leftover potatoes. Add
paprika and corn;cook some more ,stirring often until corn is almost
soft;than add leek and cook for 5 minutes more. Add the rest of the
potatoes and heat all through once more. Serve with a white wine or a cold
beer.