In a large sauce pot, add the butter and oil. On medium heat, add leek, celery and red bell pepper.
Cook until vegetables become tender, stirring frequently.
In a 2 C glass measuring cup, combine 1 Cup of Almond Milk and 2 Tbl All-Purpose Flour and whisk until combined.
Slowly add to the vegetables, stirring constantly.
Peel and cube the potatos
and add to sauce pot along with the corn, broth, salt and pepper. Bring to a boil and reduce to a simmer for 20 minutes or until the potatos are tender.