• 1 knob of butter or tablespoon of oil
• 1 onion ( peeled and finely diced )
• 2 carrots ( peeled and finely diced )
• 2 sticks table celery ( washed, trimmed and finely diced )
• 1 red pepper ( deseeded and finely chopped )
• 1 leek ( washed and finely sliced )
• 800 g potatoes ( peeled and chopped into 2cm cubes )
• About 2 litres of vegetable stock ( I use vegan bouillon powder )
• 1 corn on the cob cooked and kernels separated
• About 5 tablespoons plain flour ( to be whisked with some cold water )
• Bunch of flat leaf parsley
• Salt and pepper
• Double cream ( or vegan alternative )