I made a successful recipe and thought I would share. There are not any exact amounts as it is a soup so just go with it.
red potatoes (new potatoes)
salt and pepper
turkey sausage crumbles
red pepper bruschetta
Okay, this is how I did it - I chopped the leeks and then sauteed them in about a tablespoon or two of olive oil. While that was sauteing the leeks I took three ears of fresh corn and cut the kernels off and then took the knife and scraped the cream off the cob. Three ears made about 1/2 to 1 cup of corn. The leeks I salted a peppered as I did the corn and the potatoes. I tossed the corn on top of the translucent leeks and 1/4 to 1/2 tsp of cayenne pepper to taste. I then chopped the potatoes to bite size pieces and added to the pot with about 2 tablespoons of the red pepper bruschetta. That is a specialty item at the grocery store and is not necessary but it adds color. You could probably use jarred roasted red peppers. Then I added some chicken stock, because that is what I had on hand, and water to cover the potato mixture. When the potatoes were nearly tender I added the package of turkey sausage crumbles and about 1/2 to a 1 cup of milk. Taste and adjust the seasonings. This was so yummy you can not believe and it is even better the next day.