Potato, Leek and Corn Soup

Instructions

1. 1

   In a pot over medium heat, soften the leek in the butter. Add the turmeric and cook for 1 minute. Add

2. 2

   the potatoes and white wine. Cook for 2 minutes. Add the broth and honey and bring to a boil.

3. 3

   Cover and simmer over low heat for about 25 minutes or until the potatoes are tender. Add the corn and cook for 2 minutes or until heated through. Season with salt and pepper.