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Hearty Leek and Potato Soup

“This thick, flavorful soup is a winner in our home and makes a nice starter dish.” —Rachel Taylor, Springfield, Tennessee

8 ServingsPrep: 20 min. Cook: 30 min.

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

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.

2 of 2

Hearty Leek and Potato Soup (continued)

Directions (continued)

Stir in sour cream and green onions until blended; heat through (do
not boil). Yield: 8 servings (2 quarts).

Nutrition 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.