HEARTY LEEK AND POTATO SOUP

By joanmarie

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

Details

Preparation time 20mins
Cooking time 30mins
Adapted from TASTEOFHOME.COM

Preparation

Step 1

•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.