Instructions

1. In a large stock pot or your Instant Pot, add the leftover cobs, the skin from the onion, and tops of the leeks. Cover with water and let simmer for 25-30 minutes.
2. If using an Instant Pot: Add leftover cobs, skin from the onion, tops of the leeks, and water to pot. HIGH Pressure for 20 Minutes with natural release.
3. In a separate Dutch oven or large pot on medium, warm up 3 tbsp of olive oil or ghee. Add the onions, sliced leeks, and potatoes. Cook till potatoes are very soft.
4. Pour 1- 1/2 C of the Corn broth in the pot with the potatoes, onions and leeks. Stir in corn kernels. Let simmer for 10 minutes. Season with salt + pepper, to taste.
5. Transfer half of the soup to the blender and pulse till smooth. OR Use an immersion blender until the desired consistency is achieved. If too thick add more corn broth.
6. For extra creaminess, stir in 1/2 C of Coconut Cream (OPTIONAL) Taste and season with salt and pepper as needed.
7. To make garlicky croutons: Preheat the oven to 350 degrees. In a small sauce pot, warm the minced garlic and olive oil till fragrant. Line a baking sheet with foil and spread out the torn bread pieces. Toss with the garlic olive oil. Bake for 10- 15 minutes or till crunchy.
8. Serve soup with croutons, scallions, shredded cheese, and bacon if desired.