Ingredients:

2 tablespoons corn oil
2 leeks, finely chopped
2 tablespoons flour
2 1/2 cups vegetable broth
1/2 pound unpeeled boiling potatoes, cut into 1/2-inch cubes
2 stalks of celery, finely chopped
3 ears corn, kernels cut off the cob, or 1 1/2 cups frozen corn, thawed
1 cup non-dairy milk
1 cup non-dairy creamer
1 teaspoon celery seeds
1 teaspoon sea salt
Fresh ground black pepper to taste

Preparation:

Heat corn oil in skillet and add chopped leeks. Cook 1 minute or more until soft. Turn down heat and stir in flour until combined. Remove from heat and set aside.
Put the vegetable broth, potatoes and celery in a large pot. Add chopped leeks mixture. Bring to a simmer over medium heat, cover, and cook about 10 minutes, stirring occasionally.
Add the corn, non-dairy milk, non-dairy creamer, celery seeds, salt and pepper. Return to a simmer, and cook about 5 to 8 minutes more, stirring occasionally. Serve immediately.