Hearty Leek and Potato Soup

By ezunich

Ingredients

• 3 celery ribs, chopped
• 2 medium onions, chopped
• 3 medium leeks (white portion only), chopped
• 6 garlic cloves, minced
• 2 tbs olive oil
• 4 medium potatoes, peeled and cubed
• 2 cans (14 1/2 oz each) vegetable broth
• 1 cup water
• 1/2 tsp pepper
• 1/4 tsp salt
• 3 tbs flour
• 1/4 cup milk
• 1/2 cup sour cream

Details

Servings 8

Preparation

Step 1

In a nonstick Dutch oven, saute the celery, onions, leeks, and garlic 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. (It took about 20 minutes)

2. Mix 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 until blended; heat through (do not boil).