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1
In a large bowl, whisk together cream cheese and unsweetened soy milk until it is well combined and frothy.
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2
Set it aside.
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3
In a large saucepan or small soup pot, heat 2 tbsp of butter over medium heat.
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4
Add the onions, garlic, leeks and celery.
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5
sautee until the onions and celery are tender.
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6
If using bacon, add it now.
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7
Make a roux.
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8
Add the remaining butter, let it begin melting and add the flour but by bit, stirring as you add it.
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9
Add the poultry seasoning/ sage.
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10
When the butter and flour have been fully combined, keep moving it around in the pan until it begins to heat up and begins to brown.
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11
When the roux has begun to brown, begin adding the stock and water, scraping the bottom of the pan to lift any of the roux that has stuck to the pan.
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12
Stir while adding the liquid.
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13
Add the potatoes.
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14
Bring the mixture to a boil, reduce heat and simmer for 15-20 minutes or until potatoes are soft, stirring often.
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15
If you find the mixture too thick (like that's possible!)
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16
just add 1/4 cup of water.
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17
When the potatoes have softened, add the corn and the milk and cream cheese mixture a little at a time, stirring as you add.
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18
Taste and add salt and pepper as needed.
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19
Continue heating the soup until the corn is hot and the potatoes are fully tender, being careful not bring the mixture to a boil again.
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20
Remove from heat, and serve with a leaf or two fresh sage, or fresh chives sprinkled on top.
