Step 1

Dice potatoes, slice the leek, and drain the can of corn of excess water. Chop flatleaf parsley and chives. Set aside.

Step 2

Place a pot or Dutch oven on the stovetop at medium heat. Add the unsalted butter to the pot. When the butter starts to softly bubble, sprinkle in the leek slices. Sauté for 2 minutes or until soft and succulent. If they start browning, turn the heat to low.

Step 3

Add leek leaves, thyme sprigs, chopped parsley, turkey stock, water, and salt to the pot. Grind fresh ground pepper around the pot. Stir. Ensure leeks are partially submerged in the liquid. Turn the stovetop to high heat and bring to boil.

Step 4

When the liquid begins to boil, lower the heat to low to simmer.

Step 5

Cover the pot with its lid and cook for 35 minutes. Use a slotted spoon or large sieve to remove the solid contents, leaving only the broth. Raise the heat to medium-high.

Step 6

Add whole milk or heavy cream and potatoes. Grind additional fresh ground pepper. Cook for 10 minutes or until the potatoes are nearly cooked.

Step 7

Add 1/2 the can of corn and cook for 1 minute.

Step 8

Use a hand blender (or regular blender) to blend the contents until smooth.

Step 9

Add the rest of the corn, chives, and Aleppo pepper. Stir. Cook for an additional 2-3 minutes to marry all the flavors together.

Step 10

Spoon soup into large bowls. Squeeze lemon. Garnish with fresh herbs, including flatleaf parsley and fresh ground pepper, and a drizzle of heavy cream.

Step 11

Serve and Enjoy.