HEARTY LEEK AND POTATO SOUP

Photo by Joanmarie J.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 3

    celery ribs, chopped

  • 2

    medium onions, chopped

  • 3

    medium leeks (white portion only), chopped

  • 1

    medium green pepper, chopped

  • 2

    jalapeno peppers, seeded and chopped

  • 6

    garlic cloves, minced

  • 2

    tablespoons olive oil

  • 4

    medium potatoes, peeled and cubed

  • 2

    cans (14-1/2 ounces each) vegetable broth

  • 1

    cup water

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon salt

  • 3

    tablespoons King Arthur Unbleached All-Purpose Flour

  • 1/4

    cup fat-free milk

  • 1/2

    cup reduced-fat sour cream

  • 2

    green onions, chopped

Directions

•In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper, jalapenos and garlic in oil until tender. Add the potatoes, broth, water, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally. •Combine flour and milk until smooth; stir into soup. Cook and stir for 2 minutes or until thickened and bubbly. Reduce heat to low. Stir in sour cream and green onions until blended; heat through (do not boil). Yield: 8 servings (2 quarts). Nutritional Facts: 1 cup equals 180 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 598 mg sodium, 30 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

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