Hearty Leek and Potato Soup

By kayjayjohnson

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 all-purpose flour
• 1/4 cup fat-free milk
• 1/2 cup reduced-fat sour cream
• 2 green onions, chopped

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).