Hearty Leek and Potato Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
âThis thick, flavorful soup is a winner in our home and makes a nice starter dish.â âRachel Taylor, Springfield, Tennessee 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:
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.
2. 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).
|
|